Penne with Artichokes and Sun-dried Tomatoes

Serving Size : 5

6 garlic cloves -- peeled and chopped
4 anchovy fillets -- chopped, optional
1 Tbsp chili flakes
Salt and freshly ground black pepper
4 Tbsp light olive oil
150 ml extra virgin olive oil -- (1/4 pt)
450 grams penne pasta -- (1 pound)
300 grams artichoke hearts -- (10 oz) 1 jar in oil
75 grams sun-dried tomatoes -- (3 oz) thinly sliced
2 Tbsp toasted pine nuts
50 grams Parmesan cheese -- (1-3/4 oz) freshly grated
1 Tbsp flat -leaf parsley -- roughly chopped fresh

To make the chili oil, place the garlic in a small pan with the anchovies
(if using, for extra flavour), chili flakes and half a teaspoon of salt.
Add
two tablespoons of the light olive oil and heat for about five minutes
until
the garlic begins to soften but not colour. Remove from the heat and leave
to cool, then stir in the extra virgin olive oil. Bring a large pan of
salted water to the boil Add the penne and cook for eight-ten minutes or
until the pasta is 'al dente'. Meanwhile, heat a frying pan with the
remaining two tablespoons of light olive oil. Drain the artichoke hearts
and
cut into bite-sized pieces. Add to the frying pan and saute for a couple
of
minutes until golden brown. Add the sun-dried tomatoes and cook for
another
minute. Drain the pasta and fold in the artichoke mixture, then add a
generous coating of the chili oil. Season to taste. Divide among serving
bowls and scatter over the pine nuts, Parmesan and parsley to serve


Serves four-six

Source:"fresh mag"
S(mc formatted by):"chef Dave"
Copyright:"Jan 2006"
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Per Serving (excluding unknown items): 702 Calories; 33g Fat (41.2%
calories
from fat); 21g Protein; 84g Carbohydrate; 7g Dietary Fiber; 11mg
Cholesterol
682mg Sodium. Exchanges: 5 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 5
1/2 Fat.

Suggested Wine: Castello di Querceto Chianti Classico 2003

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