| 1 box | BARILLA Whole Grain Penne |
| 1 clove | garlic, chopped |
| 5 tablespoons | extra virgin olive oil, divided |
| 1 package | artichokes hearts, frozen |
| 1 can (14 ounces) | crushed tomatoes |
| 1/2 cup | water |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1 tablespoon | Romano cheese, grated |
| 1 tablespoon | Parmigiano cheese, grated |
| 1 tablespoon | fresh parsley, chopped |
BRING a large pot of water to a boil.
THAW frozen artichokes and roughly chop.
HEAT a medium sized sauté pan over medium-high heat and add half the oil to the pan.
ADD garlic and sauté until slightly browned. Add artichokes and sauté for four minutes until lightly browned. Turn heat down to medium and add crushed tomatoes, salt and pepper and water. Simmer until the water is evaporated, about 7 minutes.
COOK Whole Grain Penne according to the directions, drain and toss with the sauce. Stir in cheese, parsley, and remaining oil before serving.