Ingredients
- 5 garlic (cloves)
- 12 oz penne pasta
- 3/4 c bread crumbs
- 2 oz somona marin
- 2 tb lemon juice
- 2 tb olive oil from mar
- 1 tb garlic
- 1 tb romano cheese
- 1 ts pepper flakes (red)
- 2 tb parsley
- 1/4 ts black pepper
- 1/4 ts salt
- 1 package artichoke hearts
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.