Penne with Artichokes and Marinated Tomatoes
| Yield: | 4 Servings |
| Categories: | Ethnic, Pasta, Vegetables, Sauces |
| 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 |
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