1 (16 oz.) box penne pasta (Barilla)
1 (28 oz.) can San Marzano tomatoes, drained (Cento)
1 (8 oz.) can artichoke hearts in water, drained
1/2 (8 oz.) jar basil pesto (Classico or Prego)
1/2 (16 oz.) pkg. sliced bacon (I use thin sliced)
1 to 2 tbsp. butter
1 cup grated Parmesan cheese

Drain tomatoes and artichokes, then chop into small pieces and mix together in a microwavable bowl. Set aside.

Cook 6 to 8 slices of bacon until crisp enough to crumble. Put entire box of penne pasta on to cook according to package directions.

While waiting, grate cheese if needed (you may like yours with a little more cheese). Heat tomato mixture and pesto.

When pasta is done, drain and add butter and cheese. Stir together thoroughly. Add pesto (I use about half of the jar) and stir. Add tomato mixture and blend. Bacon can be crumbled on top or mixed into pasta.

Enjoy!

Submitted by: Dawn Paluch