Wednesday, October 26, 2011

Penne Pasta

This one is a go-to when A comes home late, its close to grocery shopping day or just on any lazy day. It really only takes about the time the noodles need to boil!!! The great thing about this one, since its only the two of us, is that we have so much leftover afterwards...I mean enough for a day or two (depending on how much you eat).


  • 1 lb. penne pasta (riagte...or regular)
  • 1 (28 oz.) can of whole plum tomatoes
  • 1/4 c. Pecorino Romano cheese, freshly grated
  • handful italian parsley, chopped
  • 3-4 garlic cloves, chopped
Directions: Prepare the parsley, garlic, and cheese. In a pot on medium-high heat, boil the pasta for 10 minutes. In a medium size pan, on medium heat, add a tablespoon of oil and the garlic. Cook until golden brown and add the whole plum tomatoes, juices included. Turn heat to low-medium (so there is a slight bubbling) and stir occasionally while the pasta cooks. Drain pasta when ready, add back to pot along with the tomatoes. Also add in parsley and cheese; stir thoroughly and serve immediately. 

The sauce...sorry about the crappy photo. I remembered last minute to take it. 

I realize this is a LOT more cheese than I said but my husband is a cheese fanatic!!!
I even have to add extra cheese on top of his plate! lol

The parsley, rinsed and halfway chopped. Fresh is best!! Look at that vibrant green!!!
Penne Pasta...ready to serve!!!

[[Original recipe can be found here though I can now make this one in my sleep and made my own slight variations to it over time]]


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