Penne with artichokes & marinated tomatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Artichoke hearts (13-15 oz.) |
| 5 | Garlic cloves; minced | |
| 2 | ounces | Somona marin. dried tomatoes |
| 2 | tablespoons | Olive oil from mar. tomatoes |
| 2 | tablespoons | Lemon juice |
| 1 | teaspoon | Red pepper flakes |
| 2 | tablespoons | Parsley; fresh chopped |
| ¾ | cup | Bread crumbs; fresh |
| 1 | tablespoon | Garlic; chopped |
| 12 | ounces | Penne pasta; cooked, drained |
| 1 | tablespoon | Romano cheese, grated |
| ¼ | teaspoon | Black pepper; freshly ground |
| ¼ | teaspoon | Salt |
Directions
FROM JPMD44A
Drain the artichokes and reserve the liquid. Add enough water to make 1 cup liquid. Cut the artichokes in quarters. Cook and stir the 5 cloves minced garlic into 1½ tablespoons oil in a large skillet over medium-high heat until golden. Reduce the heat to low. Add artichokes and tomatoes; simmer 1 minute. Stir in artichoke liquid, lemon juice, pepper flakes, parsley, salt, and pepper. Simmer 5 minutes. Meanwhile in a separate saute pan, cook and stir bread crumbs and 1 tablespoon chopped garlic in remaining ½ tablespoon oil. Pour artichoke sauce over penne in large bowl; toss gently to coat. Sprinkle with bread crumb mixture and cheese. Source: COOKING WITH MARINATED DRIED TOMATOES