Thursday, March 09, 2006

Tomato and Penne Pasta

While I was sitting in the admitting area of the hospital yesterday waiting for Mindy's discharge papers to get signed, I was thumbing through an medical magazine and I found this recipe that sounds really good. I had my palm pilot with me, so I wrote it down while I was waiting:

3 Tbs extra virgin olive oil
3 cloves of garlic, thinly sliced
12 roma (plum) tomatoes, chunked
1/8 tsp salt
1/8 tsp pepper
1 lb penne pasta - cooked drained
10 basil leaves, torn by hand
1/4 cup fresh parsley, chopped

Use olive oil to saute garlic. Add tomato, salt and pepper. Let it all simmer 15 min, do not overcook the tomatoes.

While making the sauce, boil and drain the pasta.

Spoon sauce over pasta. Sprinkle with parsley and basil.


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