Penne With Artichokes And Marinated Tomatoes

Recipe Ingredients

15 oz	426g	Artichoke hearts - - (1 can), liquid reserved
5		Garlic cloves - minced
2 oz	56g	Sonoma marinated dried tomatoes - (1/4 jar), drained
2 tablespoons	30ml	Olive oil from marinated tomatoes - divided
2 tablespoons	30ml	Lemon juice
1 teaspoon	5ml	Red pepper flakes
2 tablespoons	30ml	Fresh parsley - chopped
3/4 cup	109g / 3.8oz	Fresh bread crumbs
1 tablespoon	15ml	Garlic - chopped
12 oz	340g	Penne pasta - cooked and drained
1 tablespoon	15ml	Romano cheese - grated
1/4 teaspoon	1.3ml	Black pepper - or to taste
1/4 teaspoon	1.3ml	Salt - or to taste

Recipe Instructions

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 1 1/2 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 1/2 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 by Sonoma

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