Penne With Artichokes And Marinated Tomatoes

Recipe Ingredients

		From Jpmd44a
1		Artichoke hearts - (13-15 oz.)
5		Garlic cloves - minced
2 oz	56g	Somona marin. Dried tomatoes
2 tablespoons	30ml	Olive oil from mar. Tomatoes
2 tablespoons	30ml	Lemon juice
1 teaspoon	5ml	Red pepper flakes
2 tablespoons	30ml	Parsley - fresh chopped
3/4 cup	109g / 3.8oz	Bread crumbs - fresh
1 tablespoon	15ml	Garlic - chopped
12 oz	340g	Penne pasta; cooked - drained
1 tablespoon	15ml	Romano cheese - grated
1/4 teaspoon	1.3ml	Black pepper - freshly ground
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

Source:
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. COOKING WITH MARINATED DRIED TOMATOES

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