Penne With Roasted Red Pepper, Artichoke, & Garlic Puree

Ingredients

• 1 (12 ounce) jar roasted red peppers, drained well
• 2 (6 ounce) jars marinated artichoke hearts, drained well
• 3 garlic cloves
• 1/2 small onion
• 2 tablespoons extra virgin olive oil
• 1 teaspoon garlic powder
• 1 dash salt
• 1 dash black pepper
• 1 (1 lb) box penne rigate

Garnish

• 1 (6 ounce) jar marinated artichoke hearts, drained well
• 2 ounces black olives, sliced, pitted, & drained well

Directions

1. 1

   Boil water for penne with a dash of salt added.

2. 2

   Meanwhile, drain the roasted red peppers & artichoke hearts very well and add to food processer. Add garlic & onion.

3. 3

   Pulse in food processor so the mixture isn't pure liquid (pulse until mixture is the consistency of salsa - see photo of puree).

4. 4

   Stir in olive oil, garlic powder and salt & pepper to taste.

5. 5

   Cook then drain pasta. Stir in the puree.

6. 6

   Garnish with the remaining jar of drained artichoke hearts & sliced black olives stirred through gently.

7. 7

   Serve immediately.