Ingredients
FROM JPMD44A
1 can artichoke hearts (13-15 oz.)
5 garlic cloves, minced
2 oz somona marin. dried tomatoes
2 tbsp olive oil from mar. tomatoes
2 tbsp lemon juice
1 tsp red pepper flakes
2 tbsp parsley, fresh chopped
3/4 cup bread crumbs, fresh
1 tbsp garlic, chopped
12 oz penne pasta, cooked, drained
1 tbsp romano cheese, grated
1/4 tsp black pepper, freshly ground
1/4 tsp salt
Directions
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
Servings: 4 servings
Penne With Artichokes & Marinated Tomatoes Recipe brought to you by Recipe Ideas
Categories: Tomato; Vegetable
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We hope you enjoy this Penne With Artichokes & Marinated Tomatoes recipe.
