Penne With Roasted Red Pepper, Artichoke, & Garlic Puree - cooking recipe

Ingredients

1 (12 ounce) jar roasted red peppers, drained well
2 (6 ounce) jars marinated artichoke hearts, drained well
3 garlic cloves
1/2 small onion
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1 dash salt
1 dash black pepper
1 (1 lb) box penne rigate
Garnish
1 (6 ounce) jar marinated artichoke hearts, drained well
2 ounces black olives, sliced, pitted, & drained well

Preparation

Boil water for penne with a dash of salt added.
Meanwhile, drain the roasted red peppers & artichoke hearts very well and add to food processer. Add garlic & onion.
Pulse in food processor so the mixture isn't pure liquid (pulse until mixture is the consistency of salsa - see photo of puree).
Stir in olive oil, garlic powder and salt & pepper to taste.
Cook then drain pasta. Stir in the puree.
Garnish with the remaining jar of drained artichoke hearts & sliced black olives stirred through gently.
Serve immediately.