Little Italy Penne

When you make this dish, the smell alone will remind you of your favorite Italian restaurant.  This is super a good meal, serve with a salad and some hearty bread.


1 1b.  whole wheat penne pasta
1 16 oz. jar Trader Joe’s Marinated Mushrooms with Garlic,  undrained
1 small jar capers, undrained
1 8 oz. pkg.  sliced mushrooms
1 can artichoke hearts in water mostly drained
1 large red onion cut in thin strips
2/3 cup large green olives stuffed with sundried tomatoes
½ cup kalamata olives
5 large cloves garlic
1 ½ t. sugar
1 & 1/2 t. oregano
1 t. salt
½ t. crushed red pepper
1 carton cherry tomatoes cut in half
3 kale leaves diced very thinly
1 can Muir Glen fire roasted tomatoes
½ cup dried tomatoes
2 cups red wine
2/3 cup red wine vinegar


Boil water for pasta.  In large mixing bowl add cherry tomatoes, both sets of mushrooms, capers, onions, artichoke hearts, olives, sugar, crushed red pepper, salt and 1 t. of oregano.  Mix well and add 4 cloves of minced garlic and 1 ½ cup of red wine.  Pour into large cookie sheet and splash on red wine vinegar.  Bake this mixture without stirring for 50 minutes at 350degrees. While this is baking, sauté kale 2 T. water until wilted.  Add remaining garlic clove ½ t. of oregano, ½ cup of wine, sundried tomatoes and fire roasted tomatoes.  Cook pasta and reserve ½ cup of water.  In large pasta bowl mix all ingredients together and serve with crusty bread and some grapes.  Yummy!!!