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Penne with Artichokes and Marinated Tomatoes



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  • Cooking Time: N/A

Penne with Artichokes and Marinated Tomatoes

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

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


Ingredients:

-------------------------------FROM JPMD44A-------------------------------
1 cn Artichoke hearts (13-15 oz.)
5 Garlic cloves; minced
2 oz Somona marin. dried tomatoes
2 tb Olive oil from mar. tomatoes
2 tb Lemon juice
1 ts Red pepper flakes
2 tb Parsley; fresh chopped
3/4 c Bread crumbs; fresh
1 tb Garlic; chopped
12 oz Penne pasta; cooked, drained
1 tb Romano cheese, grated
1/4 ts Black pepper; freshly ground
1/4 ts Salt

Serves:

4 Servings
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