Title: Penne Pasta, Whadda Dish
Categories: None
Yield: 1 Servings

1 cn (14 oz.) artichoke hearts;
-drained and halved
6 lg Whole cloves garlic
1 sm Onion; chopped
1/4 c Olive oil; divided
1/8 ts Salt
1/2 lb Bacon; fried, drained and
-crumbled, (about 10 slices)
1/2 c Drained oil-packed sun-dried
-tomatoes
1 Box; (16 oz.) penne pasta
-(cooked as directed on box)
1 c Chopped fresh basil
Salt and pepper to taste
Parmesan cheese; (fresh
-grated is best)

Arrange artichoke hearts, chopped onion and whole garlic cloves in an
ungreased baking dish. Drizzle the top with 2 tablespoons olive oil, and
sprinkle with 1/8 tsp. salt. Bake, uncovered, at 350 degrees for 25 minutes
or until garlic is golden. Meanwhile simmer the dried tomatoes in the
remaining oil just until tender. Remove the artichoke hearts; and set them
aside. Put the garlic, onion and remaining olive oil, and sun-dried
tomatoes in a food processor, use all the oil. Process until finely
chopped. Cook and drain pasta well, and place in a large bowl. Add the
artichoke hearts, tomato mixture, chopped basil and crumbled bacon; toss
gently. Add salt and pepper to taste. Serve immediately with grated cheese.

Posted to MC-Recipe Digest by Petrouchk@aol.com on Feb 19, 1998