Penne Pasta With Sun-dried Tomatoes And Two Cheeses

You are most loving patient, kind and gracious when you are aware that there is no truth that you could give to another that you don’t desperately need yourself. You are most humble and gentle when you think that the person you are ministering to is more like you than unlike you. When you have inserted yourself into another category that tends to make you think you have arrived, it is very easy to be judgmental and impatient.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Dairy		Home5	1	Servings

INGREDIENTS

3	T	Olive oil
1/4	t	Red pepper flakes
3		Garlic cloves, sliced
1		28 oz. can diced tomatoes in
		juice
4	T	Oil-packed sun-dried
		tomatoes chopped
1	t	Sugar
4	T	Fresh basil, chopped
		Salt & pepper, to taste
1	lb	Penne pasta
1/2	c	Ricotta cheese
1/2	c	Freshly grated parmesan
		cheese

INSTRUCTIONS

In a large saute pan, heat the oil. Add the red pepper flakes and
garlic and saute over medium heat just until the garlic begins to  turn
golden. Next, add the canned tomatoes, with their juice, and the
sun-dried tomatoes and stir to combine. Then add the sugar, basil and
salt and pepper and bring the mixture to a boil. Reduce the heat and
simmer the sauce for 10 minutes.  While the sauce is simmering, cook
the penne in boiling salted water.  Drain the pasta well and return it
to the pot. Pour the sauce over  the pasta and stir to combine well.
Stir in the ricotta and parmesan  cheeses and cook over medium heat
until heated through. Serves 4.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“Turn the despair of being alone into the wonder of being alone with God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3394 Calories From Fat: 1067 Total Fat: 119.2g Cholesterol: 231.8mg Sodium: 4906.2mg Potassium: 3137.2mg Carbohydrates: 409.9g Fiber: 34g Sugar: 30.1g Protein: 168.8g