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

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