Penne pasta, whadda dish
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (14 oz.) artichoke hearts; drained and halved |
| 6 | larges | Whole cloves garlic |
| 1 | small | Onion; chopped |
| ¼ | cup | Olive oil; divided |
| ⅛ | teaspoon | Salt |
| ½ | pounds | Bacon; fried, drained and crumbled, (about 10 slices) |
| ½ | cup | Drained oil-packed sun-dried tomatoes |
| 1 | Box; (16 oz.) penne pasta (cooked as directed on box) | |
| 1 | cup | Chopped fresh basil |
| Salt and pepper to taste | ||
| Parmesan cheese; (fresh grated is best) | ||
Directions
Arrange artichoke hearts, chopped onion and whole garlic cloves in an ungreased baking dish. Drizzle the top with 2 tablespoons olive oil, and sprinkle with ⅛ tsp. salt. Bake, uncovered, at 350 degrees for 25 minutes or until garlic is golden. Meanwhile simmer the dried tomatoes in the remaining oil just until tender. Remove the artichoke hearts; and set them aside. Put the garlic, onion and remaining olive oil, and sun-dried tomatoes in a food processor, use all the oil. Process until finely chopped. Cook and drain pasta well, and place in a large bowl. Add the artichoke hearts, tomato mixture, chopped basil and crumbled bacon; toss gently. Add salt and pepper to taste. Serve immediately with grated cheese.
Posted to MC-Recipe Digest by Petrouchk@... on Feb 19, 1998