Penne With Artichokes and Crab

This is a perfect lazy-night (in my case, Friday or Saturday) dinner. 1 pan, little fuss, and a nice change of pace from most pasta dishes.

2 pounds penne, cooked & drained

1 jar marinated artichokes
1 onion
2 tbsp. olive oil
2 oz. ham, cut into strips
1 can crabmeat
1 tsp. oregano
2 cups sour cream

Cover the penne so it stays warm while making the sauce. I usually pre-microwave the sour cream for a minute or 2, so it's warm when it goes into the pan.

Pour the liquid from the artichokes into the pan with the olive oil. Cook the onion in it. Add the crabmeat and ham; stir until warm, then add the sour cream. Quarter the artichoke hearts, and add them with the peas. Stir in the oregano, and heat, but do not boil. Add the penne back to the pan, and add heavy cream if there isn't enough sauce for your taste. Heat for a minute, until the penne is hot, and serve. The poor dog never gets the leftovers from this meal, because there aren't any!