This recipe came from an article in the latest Fine Cooking called “Pasta from the Pantry”. I love articles like this, because it provides inspiration to stray from recipes but gives a good foundation to make a dish with flavors and textures that are complementary. Ironically, I pretty much just stuck to one of the recipes in article. I used capers instead of olives, and used whole-wheat penne. It was a good, easy pasta dish.

• Penne with Tomatoes, Artichokes & Capers (Fine Cooking #81, November 2006, p. 72)
• Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)

Wine: David Bruce 1999 Ranchita Canyon Sangiovese (Paso Robles, California). Good, reliable.