Penne with Artichokes
A deliciously simple pasta toss with artichoke hearts, sun-dried tomatoes, fresh lemon juice and a copious amount of garlic.
1 (10-ounce) package frozen artichoke hearts
1 1/4 cups water
2 tablespoons lemon juice
4 tablespoons garlic, minced
2 tablespoons extra virgin olive oil - divided use
2 ounces sun-dried tomatoes in oil, drained
1 teaspoon red pepper flakes
2 tablespoons chopped parsley
Salt and ground black pepper
3/4 cup fresh bread crumbs
1 tablespoon chopped garlic
12 ounces penne, cooked and drained
3 tablespoons freshly grated Parmesan
- Cook artichokes in water and lemon juice in medium saucepan over medium heat until tender. Cool artichokes, then cut into quarters. Reserve artichoke liquid.
- Cook and stir 3 tablespoons garlic in 1 1/2 tablespoons oil in large skillet over medium-high heat until golden. Reduce heat to low. Add artichokes and tomatoes; simmer 1 minute. Stir in artichoke liquid, red pepper flakes, parsley, salt and ground black pepper. Simmer 5 minutes.
- Meanwhile, 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 crumb mixture and cheese.
Makes 2 to 4 servings.
Recipe source: Gourmet Magazine.