Ingredients

½ cup sun-dried tomatoes

¼ cup vegetable broth

1 medium onion, coarsely chopped

3 garlic cloves, minced

1 (14-ounce) can artichoke hearts, drained and quartered

½ cup dry white wine

Sea salt to taste

Freshly ground black pepper to taste

2 teaspoons chopped fresh oregano

¼ cup loosely packed fresh basil, thinly sliced

1 (10-ounce) package penne pasta, preferably whole wheat

Preparation

  1. Cover the sun-dried tomatoes with boiling water in a small bowl and let stand for about 10 minutes to soften. Drain and slice tomatoes into thin strips. Set aside.

  2. Heat the broth over medium-high heat. Add the onion and garlic and sauté for 3 to 5 minutes, until softened and translucent. Add the tomatoes, artichoke hearts, wine, salt, and black pepper. Lower heat and simmer for 5 minutes. Stir in the oregano and basil.

  3. Meanwhile cook the pasta according to package directions until al dente. Drain. Toss the pasta with the artichoke mixture.