| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Home5 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1/4 |
ts |
Red pepper flakes |
| 3 |
|
Garlic cloves; sliced |
| 1 |
|
28 oz. can diced tomatoes in juice |
| 4 |
tb |
Oil-packed sun-dried tomatoes; chopped |
| 1 |
ts |
Sugar |
| 4 |
tb |
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.
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