- 1 pound penne pasta
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 stalks celery, chopped
- 1 cup diced fennel bulb
- 2 cloves garlic, chopped
- One 15-ounce can tomato sauce
- One 14-ounce can artichoke hearts (not marinated), drained and chopped
- ½ cup golden or dark raisins
- ¼ cup white wine vinegar
- 2 tablespoons sugar
- 2 tablespoons drained capers
- 1 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper to taste
- Cook the pasta according to the package directions. Drain; transfer to a large bowl.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, celery, fennel, and garlic and cook, stirring, until softened, about 3 minutes. Add the tomato sauce, artichokes, raisins, vinegar, sugar, capers, and thyme, bring to a simmer, and let simmer for 5 minutes.
- Pour the contents of the skillet over the penne and stir to combine. Fold in the parsley, season with salt and pepper, and serve.