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

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