Penne with Sun Dried Tomatoes and Pesto

Sun, Basil, and Slow Satisfaction

There are dishes that arrive quietly and stay with you. This is one of them — a pasta that draws from the pantry's deepest pleasures, the kind of meal that feels both effortless and considered. Sun dried tomatoes carry the memory of long summer afternoons. Pesto, with its ancient patience, ties everything together into something generous and whole. It's the sort of recipe that asks very little of you and gives back abundantly — a reminder that dinner doesn't have to be complicated to feel like a gift.

Ingredients

• 1 pound Alessi Penne Pasta
• 2 tablespoons Alessi Extra Virgin Olive Oil
• 2 tablespoons Alessi Garlic Puree
• 1/2 cups Alessi Julienne-cut Sun Dried Tomatoes
• 1/2 cups Alessi Pine Nuts, toasted
• 2 cups Alessi Princess Sauce with Heavy Cream
• 1 cup Alessi Pesto Di Liguria
• 1 cup Vigo Artichoke Hearts

Instructions

1. Cook pasta in boiling water, according to package directions until al dente.
2. Meanwhile, in a separate pot heat oil and lightly brown garlic.
3. Add sun-dried tomatoes, 1/4 cup pine nuts and allow to cook for about 3 minutes.
4. Add the Princess Sauce and warm gently.
5. Brush plate with pesto; top pesto with several slices of artichokes.
6. Mix cooked pasta with Princess Sauce mixture to coat pasta and place on top of artichokes.
7. Sprinkle with remaining 1/4 cup pine nuts.