Mendocino Penne
Richard Becker
I found this recipe on the back of a package of “Mendocino Pasta” when I lived in Alameda in the 90’s. Being a boy from the east, I really thought this was the taste of California.
ingredients
- 1/2 lb penne pasta
- 1 garlic cloved, minced
- 2 tbsp fresh basil, chopped
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
- 1/4 cup marinated artichoke hearts
- 2 tbsp chopped sun dried tomatoes (in oil)
- 2 tbsp crumbled goat cheese
- Salt and pepper
directions
- 1
Whisk together all ingredients except for pasta.
- 2
Cook penne according to package directions.
- 3
Drain penne and immediately add to the mixture and toss until coated. Add the goat cheese and toss lightly.
- 4
Serve warm or cooled.
notes
This recipe uses only 1/2 of a box of penne. It can be doubled.
Source: 2 Servings
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