Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces artichoke hearts - -- (1 can), liquid reserved
5 cloves garlic -- minced
2 ounces sonoma marinated dried tomatoes -- (1/4 jar), drained
2 tablespoons olive oil from marinated tomatoes -- divided
2 tablespoons lemon juice
1 teaspoon red pepper flakes
2 tablespoons fresh parsley -- chopped
3/4 cup fresh bread crumbs
1 tablespoon garlic -- chopped
12 ounces penne pasta -- cooked and drained
1 tablespoon romano cheese -- grated
1/4 teaspoon black pepper -- or to taste
1/4 teaspoon salt -- or to taste |
Preparation:
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. |
