Penne with Tomato and Herbs

Serves 4

1 lb./495g. Penne, cooked al dente

1 tbsp olive oil

1 large onion, finely chopped

2 tsp garlic, finely chopped

2 14 oz cans tomatoes, chopped or diced, with liquid

2 tsp dried basil

1 tsp dried oregano

2 tbsp dried parsley

Salt and Pepper to taste

Grated Parmigiana Reggiano or Pecorino Romano cheese

  1. Heat oil in large, non-stick skillet over medium heat.
  2. Add the onion and cook, stirring occasionally, until soft, about 5-10 minutes.
  3. Add the other ingredients and simmer, stirring occasionally, for about 30 minutes, or until everything is nicely blended. Correct seasoning.
  4. Meanwhile, cook pasta in large pot with plenty of water, salt, as recommended on package. Use shortest cooking time and taste for aal dente condition. When done, drain and toss with a little olive oil.
  5. When pasta is ready, divide into warm bowls and add sauce.

Serve with Parmigiana Reggiano or Pecorino Romano cheese.

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