Penne With Fresh Tomato Sauce

• 4 cups grape tomatoes (about 2 pints)
• 1 (6 ounce) jar marinated artichoke hearts
• 15 sun-dried tomatoes, chopped (not packed in oil)
• 1 cup fresh basil, chopped
• 12 cup fresh cilantro, chopped
• 2 small garlic cloves, finely chopped
• 2 tablespoons olive oil
• 1 (12 ounce) package dry penne pasta
• 3 tablespoons fresh parmesan cheese, finely grated

1. Pulse grape tomatoes in food processor until chopped and transfer to a large serving bowl.
2. Drain artichokes in a fine sieve set over a bowl, reserving marinade, and coarsely chop; add to grape tomatoes with 2 T reserved marinade.
3. Stir in sun-dried tomatoes, herbs, garlic and oil.
4. Let stand at room temperature while pasta cooks.
5. Bring a large pot of water to boil; add salt.
6. Stir in pasta and cook until al dente, about 9 minutes.
7. Drain in a colander and immediately add to bowl with tomatoes and artichokes; salt and pepper to taste.
8. Toss to combine.
9. Sprinkle with Parmesan over top and serve warm.

grape tomatoes, tomatoes, fresh basil, fresh cilantro, garlic, olive oil, penne pasta, parmesan cheese

Taken from www.food.com/recipe/penne-with-fresh-tomato-sauce-221258 (may not work)