| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Garlic; chopped |
| 1 |
tb |
Olive oil |
| 2 |
c |
Basic Tomato Sauce |
| 2 |
tb |
White wine |
| 1/4 |
c |
Half and half |
| 1/4 |
c |
Sun-dried tomatoes; oil-packed, drained |
| 2 |
ts |
Salt |
| 1/2 |
lb |
Penne |
| 1/2 |
c |
Fresh basil; torn |
| 1/4 |
c |
Parmesan cheese; grated |
INSTRUCTIONS
1. In a medium skillet, saute the garlic in the olive oil over low heat
until the garlic is light brown, 1-2 minutes. Add the tomato sauce and
simmer for 1 minute. Add the wine and simmer for a few seconds. Stir in the
half and half and simmer for a few seconds more. Add the dried tomatoes and
stir. Sauce can be made the day before and reheated.
2. Cook penne
3. Add basil to sauce and simmer for a few seconds. drain the pasta and add
to sauce. Toss well.
4. Remove the pasta and sauce from the heat. Add the cheese. mix 1/2 of the
cheese in with the sauce and top with the other half.
Recipe by: K. Johnson
Posted to TNT Recipes Digest by Kj375 <Kj375@aol.com> on Mar 23, 1998
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