The strong flavors of this dish demand pasta for balance and to hold it all together. This is one of those recipes that simply cannot fail. Don't worry if you don't have all the ingredients -- any bitter greens (try dandelion greens, mustard greens, or watercress) will substitute beautifully for the arugula. For an even bigger change, serve over polenta instead of penne.
Ingredients
Pasta
lb penne pasta
tbsp olive oil
Sauce
onion,diced
cloves garlic,minced
cup canned artichoke hearts
cup katamata olives,pitted
fennel bulb,halved, cored, and thinly sliced and something
bunch arugula
cup tomatoes,fresh or canned, chopped
cup fresh parsley
tbsp lemon juice
tbsp olive oil
1Cook Penne
While the water is heating up, go ahead and start on the sauce.
1.Cook penne according to directions on the package.
2.Rinse, drain, and return to pot.
3.Drizzle with 1 tablespoon olive oil and set aside.
2Cook Sauce
1.Saute onion and garlic in 2 tablespoons olive oil until soft (~3 minutes)
2.Add artichokes, olives, fennel, and arugula.
3.Saute until heated through (~5 minutes)
4.Add tomatoes and saute another 2 minutes.
5.Add parsley and lemon juice.
6.Season to taste with salt + pepper.
7.Remove from heat.
3Serve
1.Add pasta to bowl and serve sauce over the top.