Pasta with Tomatoes, Olives, capers and Artichokes
After a crazy day and a long week, I was about to reach for the phone for take out, when the new Patricia Wells cookbook arrived and saved me!!! I flipped to the pasta section and found this recipe and knew I had to make it now! Most of the items are pantry staples and the only change I made was using burrata instead of fresh mozzerella.
10 oz penne
1 28 oz can Italian tomatoes in juice, chopped
1 TBSP fresh rosemary, minced
1/2 c olives, drained and sliced
1 jar marinated artichokes hearts, chopped
1/2 c capers, drained
1 tsp fennel seed
8 oz burrata, cut into bite size pieces
Red pepper flakes
Cook pasta according to package.
Combine everything except the cheese in a 12 inch skillet and cook over medium low heat, stirring occasional while the pasta cooks.
Add the pasta to the sauce, cook for 2 minutes so the pasta can absorb the sauce.
Serve topped wiry cheese and pepper flakes.