Recipe for Penne with Artichokes and Marinated Tomatoes 
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Yield:
4
Ingredients:
Amount Ingredient
15 oz Artichoke hearts - (1 can) liquid reserved
5 x Garlic cloves minced
2 oz Sonoma Marinated Dried Tomatoes, (1/4 jar) drained
2 tbl Olive oil from marinated tomatoes divided
2 tbl Lemon juice
1 tsp Red pepper flakes
2 tbl Fresh parsley chopped
3/4 cup Fresh bread crumbs
1 tbl Garlic chopped
12 oz Penne pasta cooked and drained
1 tbl Romano cheese grated
1/4 tsp Black pepper or to taste
Instructions:
Instructions: 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.

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