Wednesday, April 30, 2008

Penne Pasta with Fresh and Sun-dried Tomatoes




You can make this sauce in literally as little time as it takes to boil pasta. Toss it all together and dinner's ready! It's fresh, uncomplicated and flavorful.

2 tbs. olive oil
4 plum tomatoes
1 cup sun-dried tomatoes, packed in oil, drained
2 large cloves garlic, chopped
1 onion, diced
10 leaves fresh basil or 1/4 cup chopped flat leaf parsley
Parmesan cheese
salt and pepper

Bring a large pasta pot of salted water to a boil. Add pasta and cook until al dente. Meanwhile, in a large skillet, saute diced onion in olive oil over medium heat until softened. Add garlic and saute for another minute or two. Add sun-dried and diced plum tomatoes. Let it simmer for a few minutes. Season with salt and pepper. Add cheese and basil or parsley.
Drain pasta (don't rinse!!) and add to the skillet with sauce. Toss to coat the pasta with the sauce. Serve with additional Parmesan cheese.

Tips:
If the sauce is too thick, add a little splash of the pasta cooking water.
You can peel and seed the tomatoes or you can just dice them and add them as is. It all depends on what you like.
Feel free to add a pinch of crushed red pepper flakes if you like a little zing!

2 comments:

Cathy said...

How do you think this would be room temp?

Joey said...

It would be equally as delicious at room temperature as it is hot out of the pan!