Penne With Artichokes And Mushrooms

• 2 tablespoons, plus 2 teaspoons, olive oil
• 2 large shallots, peeled and minced
• 4 cups stemmed and quartered shiitake mushrooms
• 2 13 3/4-ounce cans artichoke hearts, well drained and quartered
• 1 teaspoon salt, plus more to taste
• Freshly ground pepper to taste
• 1 pound penne

1. Heat 2 teaspoons of the olive oil in a large, nonstick skillet over medium heat.
2. Add the shallots and cook until softened, about 2 minutes.
3. Add the mushrooms and cook until tender, about 10 minutes.
4. Stir in the artichoke hearts and cook for 2 minutes.
5. Season with the salt and pepper.
6. Meanwhile, bring a large pot of lightly salted water to the boil.
7. Add the penne and cook just until tender.
8. Drain.
9. Place in a large bowl.
10. Toss in the artichoke mixture and the remaining 2 tablespoons of olive oil.
11. Season with additional salt and pepper if needed.
12. Divide among 4 plates and serve immediately.

olive oil, shallots, shiitake mushrooms, salt, freshly ground pepper, penne

Taken from cooking.nytimes.com/recipes/11755 (may not work)