Penne With Artichokes & Marinated Tomatoes Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
FROM JPMD44A
1 can: Artichoke hearts, 13-15 oz.
5: Garlic cloves, minced
2 ounce: 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 ounce: 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
Source from luhu.jp
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
Source from luhu.jp