Plum Tomatoes And Artichokes With Penne Recipes

Steps:

• 1. Drain the artichokes, reserving the oil, and halve them lengthwise.
• 2. Place 3 tablespoons of the artichoke oil marinade in a heavy pot. Add the onions and stir over low heat for 10 minutes, adding the garlic during the last 2 minutes. Stir in the tomatoes, tomato paste, basil, oregano, and red-pepper flakes. Season with salt and freshly ground black pepper. Simmer, uncovered, for 45 minutes.
• 3. Add the reserved artichoke hearts with the remaining oil marinade and stir while simmering for 20 minutes. Stir in the parsley and adjust the seasonings. Serve in shallow bowls over cooked penne.

Steps:

• Cook the pasta while making the sauce.
• Gently heat a large saute pan over medium heat for about 1 minute.
• add 1 TB of the olive oil, the onion, the garlic, the rosemary and the red pepper flakes. Sautee until the onions are starting to soften, about 5 minutes.
• Add the mushrooms and cook until the onions are starting to brown and the mushrooms have released their juices and have softened, about 8 minutes.
• Add the chickpeas and break the plum tomatoes into pieces with your hands. Add them to the pan along with their juice and the diced tomatoes.
• After the tomatoes have cooked for about 5 minutes add the artichoke hearts. Stir and cover until the artichokes are heated through and the tomatoes are just beginning to thicken.
• Add the sugar and salt, stir and cook gently over medium-low heat for about 10 minutes stirring now and then.
• Add the final TB of olive oil after you've turned off the heat and stir it inches.
• Serve over Penne sprinkled with the Romano.

Steps:

• Cook artichokes with water and lemon juice until tender.
• Cool artichokes, cut into quarters, reserve liquid.
• In large skillet, cook 4 T.
• (reserving 1 T.) minced garlic in 1 1/2 T.
• oil over medium high heat until golden.
• Reduce heat to low.
• Add artichokes and tomatoes, simmer one minute.
• Add artichoke liquid, red peppers, parsley, salt and pepper.
• Simmer 5 minutes.
• Cook and stir bread crumbs and reserved 1 T.
• garlic in remaining 1/2 T.
• oil.
• Pour artichoke sauce over penne in large bowl, toss gently to coat.
• Sprinkle with bread crumb mixture and romano cheese.