Penne With Roasted Red Pepper, Artichoke, & Garlic Puree

• 1 (12 ounce) jar roasted red peppers, drained well
• 2 (6 ounce) jars marinated artichoke hearts, drained well
• 3 garlic cloves
• 1/2 small onion
• 2 tablespoons extra virgin olive oil
• 1 teaspoon garlic powder
• 1 dash salt
• 1 dash black pepper
• 1 (1 lb) box penne rigate
• Garnish
• 1 (6 ounce) jar marinated artichoke hearts, drained well
• 2 ounces black olives, sliced, pitted, & drained well

1. Boil water for penne with a dash of salt added.
2. Meanwhile, drain the roasted red peppers & artichoke hearts very well and add to food processer. Add garlic & onion.
3. Pulse in food processor so the mixture isn't pure liquid (pulse until mixture is the consistency of salsa - see photo of puree).
4. Stir in olive oil, garlic powder and salt & pepper to taste.
5. Cook then drain pasta. Stir in the puree.
6. Garnish with the remaining jar of drained artichoke hearts & sliced black olives stirred through gently.
7. Serve immediately.

red peppers, hearts, garlic, onion, extra virgin olive oil, garlic, salt, black pepper, penne rigate, hearts, black olives

Taken from www.food.com/recipe/penne-with-roasted-red-pepper-artichoke-garlic-puree-310194 (may not work)