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Ingredientes
- 1 can (14 ounce.) artichoke hearts, liquid removed and halved
- 6 lrg Whole cloves garlic
- 1 sm Onion, minced
- 1/4 c. Extra virgin olive oil, divided
- 1/8 tsp Salt
- 1/2 lb Bacon, fried, liquid removed and crumbled, (about 10 slices)
- 1/2 c. Liquid removed oil-packed sun-dry tomatoes
- 1 box , (16 ounce.) penne pasta (cooked as directed on box)
- 1 c. Minced fresh basil
- Â Â Salt and pepper to taste
- Â Â Parmesan cheese, (fresh grated is best)
Direcciones
- Arrange artichoke hearts, minced onion and whole garlic cloves in an ungreased baking dish. Drizzle the top with 2 Tbsp. extra virgin olive oil, and sprinkle with 1/8 teaspoon salt. Bake, uncovered, at 350 degrees for 25 min or possibly till garlic is golden brown. Meanwhile simmer the dry tomatoes in the remaining oil just till tender. Remove the artichoke hearts; and set them aside. Put the garlic, onion and remaining extra virgin olive oil, and sun-dry tomatoes in a food processor, use all the oil. Process till finely minced. Cook and drain pasta well, and place in a large bowl. Add in the artichoke hearts, tomato mix, minced basil and crumbled bacon; toss gently. Add in salt and pepper to taste. Serve immediately with grated cheese.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 407g | |
| Calories 1570 | |
| Calories from Fat 1401 | 89% |
| Total Fat 156.48g | 196% |
| Saturated Fat 41.52g | 166% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 2213mg | 92% |
| Potassium 747mg | 21% |
| Total Carbs 13.52g | 4% |
| Dietary Fiber 5.4g | 18% |
| Sugars 3.19g | 2% |
| Protein 28.87g | 46% |
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