Plum Tomatoes And Artichokes With Penne

1. Drain the artichokes, reserving the oil, and halve them lengthwise.

2. Place 3 tbsp of the artichoke oil marinade in a heavy pot add the onions and stir over low heat for 10 minutes, adding the garlic during the last 2 minutes. Stir in the tomatoes, tomato paste, basil, oregano, and red-pepper flakes.

3. Season with pepper. Simmer, uncovered, for 45 minutes.

4. Add the reserved artichoke hearts with the remaining oil marinade and stir while simmering for 20 minutes. Stir in the parsley and adjust the seasonings. Serve in shallow bowls over cooked penne.

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Nutrient	Quantity
Total fats	2.08 g
Protein	71.0758 g
Carbohydrates	24.1733 g
Energy	407.0332 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.074 g
Water	438.8381 g
Aspartic acid	0.4064 g
Calcium, Ca	474.4535 mg
Lutein + zeaxanthin	67.1433 g
Fiber, total dietary	4.4371 g
Carotene, beta	323.1343 g
Niacin	5.0006 mg
Vitamin A, RAE	129.077 g
Arginine	0.2561 g
Riboflavin	0.6149 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0031 g
Fatty acids, total saturated 20:1	0.0003 g
Glutamic acid	1.1637 g
Sodium, Na	258.0853 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0516 g
Total lipid (fat)	2.08 g
Manganese, Mn	0.4802 mg
Fructose	3.9418 g
Proline	0.0612 g
Fatty acids, total saturated 16:0	0.3987 g
Sucrose	1.6846 g
Choline, total	245.3142 mg
Sugars, total	10.7896 g
Serine	0.0926 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.133 g
Fatty acids, total saturated 20:4 undifferentiated	0.1768 g
Vitamin B-6	0.7807 mg
Selenium, Se	60.8481 g
Ash	5.7161 g
Fatty acids, total saturated 18:1 undifferentiated	0.2948 g
Pantothenic acid	0.2993 mg
Phenylalanine	0.1005 g
Copper, Cu	1.0612 mg
Betaine	0.3405 mg
Thiamin	0.519 mg
Retinol	102 g
Methionine	0.0192 g
Iron, Fe	6.4061 mg
Carbohydrate, by difference	24.1733 g
Phosphorus, P	699.1997 mg
Folate, total	87.2807 g
Tocopherol, gamma	0.2899 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0782 g
Lycopene	9204.48 g
Alanine	0.0911 g
Cholesterol	170 mg
Valine	0.0905 g
Fatty acids, total saturated 18:2 undifferentiated	0.2054 g
Glycine	0.0911 g
Carotene, alpha	9.38 g
Glucose (dextrose)	5.0017 g
Fatty acids, total saturated 14:0	0.0135 g
Zinc, Zn	3.9928 mg
Isoleucine	0.0724 g
Maltose	0.0896 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.0012 g
Fatty acids, total polyunsaturated	0.6878 g
Leucine	0.1115 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	887.0658 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0408 g
Folate, DFE	87.2807 g
Tryptophan	0.0392 g
Vitamin C, total ascorbic acid	21.6705 mg
Phytosterols	25.015 mg
Galactose	0.0032 g
Fatty acids, total polyunsaturated 18:1 c	0.0036 g
Starch	0.0704 g
Tyrosine	0.0526 g
Vitamin B-12	3.4 g
Vitamin K (phylloquinone)	11.5451 g
Fatty acids, total saturated	0.5468 g
Histidine	0.0559 g
Fatty acids, total monounsaturated	0.3467 g
Threonine	0.092 g
Folate, food	87.2807 g
Cryptoxanthin, beta	0.4413 g
Vitamin E (alpha-tocopherol)	3.2132 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1122 g
Magnesium, Mg	101.4803 mg
Lysine	0.132 g
Potassium, K	1383.0708 mg
Cystine	0.0274 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 tablespoon	12.665	2.8101	0.0425
Penne pasta	12 ounces	302.6	0	1.7
Onion	1 cup	64	14.944	0.16
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
Pepper	0	0	0	0
Tomato paste	2 tablespoons	26.24	6.0512	0.1504
Basil	1 teaspoon	0.2032	0.0234	0.0057
artichoke heart	12 ounces	302.6	0	1.7
red pepper flake	0 teaspoon	302.6	0	1.7
plum tomato	2 cans	302.6	0	1.7
flat leaf parsley	2 tablespoons	302.6	0	1.7