Penne-Artichoke Caponata

• 1 pound penne pasta
• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 stalks celery, chopped
• 1 cup diced fennel bulb
• 2 cloves garlic, chopped
• One 15-ounce can tomato sauce
• One 14-ounce can artichoke hearts (not marinated), drained and chopped
• 1/2 cup golden or dark raisins
• 1/4 cup white wine vinegar
• 2 tablespoons sugar
• 2 tablespoons drained capers
• 1 teaspoon dried thyme
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper to taste

1. Cook the pasta according to the package directions.
2. Drain; transfer to a large bowl.
3. Meanwhile, heat the oil in a large skillet over medium-high heat.
4. Add the onion, celery, fennel, and garlic and cook, stirring, until softened, about 3 minutes.
5. Add the tomato sauce, artichokes, raisins, vinegar, sugar, capers, and thyme, bring to a simmer, and let simmer for 5 minutes.
6. Pour the contents of the skillet over the penne and stir to combine.
7. Fold in the parsley, season with salt and pepper, and serve.

penne pasta, olive oil, onion, stalks celery, fennel bulb, garlic, tomato sauce, hearts, golden, white wine vinegar, sugar, capers, thyme, parsley, salt

Taken from www.cookstr.com/recipes/penne-artichoke-caponata (may not work)