Savory And Simple Artichoke Sautee

• 1 lb penne pasta
• 1 Tbsp olive oil
• 1/2 lb. pancetta, chopped into 1 inch square strips
• 1 Tbsp butter
• 2 garlic cloves, finely minced
• 1 cup Vidalia onion, diced
• 2 14 oz. cans of artichokes, roughly chopped
• 2 large cans of tomatoes, roughly chopped
• 1/2 tsp. salt
• 1 tsp. pepper
• 1 tsp. dried oregano (halve amount if fresh)
• 1 tsp. dried basil (chop finely if using fresh)
• 1/2 cup Parmegianno-Reggiano cheese, finely grated
• 1/2 cup Asiago cheese, grated

1. Cook penne pasta in well salted boiling water until al dente. Drain, toss with a small amount of olive oil to prevent sticking, and reserve in a large serving bowl.
2. Heat olive oil in large skillet over medium heat. Add chopped pancetta and cook until browned and crisp. Remove pancetta from pan and drain all but 1 Tbsp of drippings.
3. Return skillet with remaining drippings to burner, add butter and heat until melted. Add garlic and onions to skillet. Sautee until onions are just slightly translucent, about 1 minute. Add artichokes and tomatoes and stir in skillet till coated with olive oil, garlic, and onions. Add salt and pepper. Let cook for 2 to 3 minutes, stirring often. Sprinkle in basil and oregano, stir, and reduce heat to low. Cover and let simmer for 5-7 minutes.
4. Remove skillet from heat and mix in both cooked pancetta and grated cheeses. Toss warm sautee over penne pasta, and serve immediately. Garnish with fresh basil or sprinkle lightly with any remaning grated cheese.

penne pasta, olive oil, pancetta, butter, garlic, vidalia onion, artichokes, tomatoes, salt, pepper, oregano, basil, parmegiannoreggiano cheese, asiago cheese

Taken from www.epicurious.com/recipes/member/views/savory-and-simple-artichoke-sautee-1200530 (may not work)