recipe courtesy of Clean Food: A Seasonal Guide to Eating Close to the Source, by Terry Walters, copyright 2009, Sterling Publishing Company.
1 pound penne pasta
3 tablespoons extra virgin olive oil
1 onion, diced
2 garlic cloves, minced
1 cup canned artichoke hearts, quartered
1/2 cup kalamata olives, pitted
1 fennel bulb, halved, cored and thinly sliced
1 bunch arugula
1 cup chopped tomatoes, fresh or canned
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
sea salt and freshly ground black pepper to taste
Cook penne according to directions on package. Rinse, drain and return to pot. Drizzle with 1 tablespoon olive oil and set aside.
Meanwhile, in large pot over medium heat, saute onion and garlic in 2 tablespoons olive oil until soft (about 3 minutes). Add artichokes, olives, fennel and arugula. Saute until heated through (about 5 minutes). Add tomatoes and saute another 2 minutes. Add parsley and lemon juice. Season to taste with salt and pepper. Remove from heat and serve over pasta.