Penne with Artichokes and Marinated Tomatoes

Ingredients

• 1 can artichoke hearts
• 5 each garlic cloves minced
• 2 ounces tomatoes dried
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon red pepper flakes
• 2 tablespoons parsley leaves chopped
• 3/4 cup bread crumbs
• 1 tablespoon garlic chopped
• 12 ounces pasta
• penne cooked
• drained
• 1 tablespoon romano cheese grated
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

Instructions

1. Drain the artichokes and reserve the liquid.
2. Add enough water to make 1 cup liquid.
3. Cut the artichokes in quarters.
4. Cook and stir the 5 cloves minced garlic into 1 1/2 tablespoons oil in a large skillet over medium-high heat until golden.
5. Reduce the heat to low.
6. Add artichokes and tomatoes; simmer 1 minute.
7. Stir in artichoke liquid, lemon juice, pepper flakes, parsley, salt, and pepper.
8. Simmer 5 minutes.
9. Meanwhile in a separate saute pan, cook and stir bread crumbs and 1 tablespoon chopped garlic in remaining 1/2 tablespoon oil.
10. Pour artichoke sauce over penne in large bowl; toss gently to coat.
11. Sprinkle with bread crumb mixture and cheese.