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  • Writer's pictureJessica Larit

Penne in a Garlic White Wine Tomato Sauce with Artichokes!

This is one of my favorite summer pastas! It is light, fresh, and delicious! Made from fresh cherry tomatoes from the garden, fresh basil, white wine, lots of garlic and parmesan! It is a perfect and quick weeknight dinner!


-1 lb penne (you can substitute GF pasta)

-14 oz cherry tomatoes on the vine (sliced in 1/2)

-Drizzle of olive oil

-1/4 cup white wine

-4 large cloves of garlic (chopped)

-3 tablespoons salted butter

-1 tablespoon heavy cream

-1/2 teaspoon dried oregano

-1/2 cup fresh parmesan (parmesan and divided)

-2 tablespoons fresh basil (chopped)

-small fresh mozzarella balls

-1 can organic artichokes in water (quartered)

-a pinch of salt, pepper, and red pepper flakes

Next Step:

-Boil a large pot of water on the stovetop. Making sure to add a teaspoon of salt before you add the penne.

-Add the penne and cook to al dente.

-In a cast iron skilled on the stovetop, drizzle a little olive oil in the pan. Set to medium heat.

-Add the sliced tomatoes and add a pinch of salt and pepper to the tomatoes.

-Sauté the tomatoes for a few minutes until they start to break down.

-Add in the chopped garlic and cook for 1 minute.

-Then add in the white wine. Let that cook for 2 minutes.

-Turn the heat to low and add the butter and mix.

-Next add in the heavy cream,1/4 cup parmesan and 1/2 of the artichokes. (You can use more or less)

-Mix and let simmer for a couple of minutes. When just about finished add in red pepper flakes and basil.

-Scoop the pasta directly from the boiling pasta water and into your sauce.

-Mix all together.

-Serve and top off with fresh mozzarella and grated parmesan!


*For additional recipes please follow me on Instagram @a.sprinkle.of.sweet

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