From Clean Food, by Terry Walters


  • 1 pound penne pasta
  • 3 tablespoons olive oil
  • 1 onion, diced
  • 2 garlic cloves (or 1 bunch garlic scapes!), minced
  • 1 cup canned artichoke hearts, quartered
  • 1/2 cup kalamata olives, pitted
  • 1 fennel bulb, halved, cored, and thinly sliced
  • 1 bunch arugula
  • 1 cup chopped tomatoes (fresh or canned)
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon lemon juice
  • sea salt and freshly ground black pepper

Cook penne according to directions on package. Rinse, drain, and return to pot. Drizzle with 1 tablespoon olive oil and set aside.

Meanwhile, in large pot over medium heat, saute onion and garlic in 2 tablespoons olive oil until soft (about 3 minutes). Add artichokes, olives, fennel and arugula. Saute until heated through (about 5 minutes). Add tomatoes and saute another 2 minutes. Add parsley and lemon juice. Season to taste with salt and pepper. Remove from heat and serve over pasta.

Serves 4.