Ingredients
| 16 oz | Pastene Italian Shells | |
| 1 Tbsp | Pastene Extra Virgin Olive Oil | |
| 4 tsp | Pastene Minced Garlic | |
| ½ cup | yellow onion, chopped | |
| ¾ cup | Pastene Sun Dried Tomatoes Julienne Cut, drained | |
| 1 | 7 oz jar Pastene Roasted Peppers, drained and chopped | |
| ½ tsp | red pepper flakes | |
| 1 | 14 oz can Pastene Artichoke Hearts, drained and sliced | |
| 1 cup | heavy cream | |
| 1 cup | fresh parmesan cheese, coarsely grated, plus more for topping | |
| ½ cup | fresh basil, chopped, firmly packed | |
| 5 | green onions, sliced, green parts |
Directions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup of the cooking water, drain well and set aside.
- Heat oil in a large pan.
- Add garlic and onion, cook until translucent.
- Add tomatoes and roasted peppers.
- Cook for 3 minutes; stir in red pepper flakes.
- Add artichoke hearts and cook for 3 minutes.
- Add cream and cheese and simmer until sauce starts to thicken.
- Stir in basil and green onion.
- Season with salt and pepper if desired. Toss with pasta.
- Add reserved pasta water gradually to increase sauciness.
- Serve topped with additional parmesan cheese.
