Olive Garden Penne Romana ( Copycat ) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Inspired by Romana Neri, head chef at Olive Garden Riserva di Fizzano restaurant in Tuscany and the Culinary Institute of Tuscany, this is a simple and delicious pasta dish with fresh green beans, tomatoes and extra-virgin olive oil tossed with penne in a white wine herb sauce. Adapted from Lanier Publishing. There is a large Italian population in New England! Ingredients:
1/2 cup extra virgin olive oil |
3/4 cup yellow onion, chopped in 1/4-inch pieces |
1/2 teaspoon crushed red pepper flakes |
1 tablespoon garlic, minced |
1 cup white wine |
2 tablespoons fresh rosemary, chopped |
2 tablespoons parsley, chopped |
1/2 teaspoon salt |
1 1/2 tablespoons cornstarch |
1 1/2 cups chicken broth (or veg. broth) |
2 cups green beans, blanched |
1 cup tomato, diced |
4 cups penne pasta, cooked |
3 tablespoons romano cheese |
3 tablespoons parmesan cheese |
Directions:
1. Romana Sauce:.
2. Heat the oil in a small saucepan at medium high heat. Add onions and crushed red pepper. Cook until soft, about 5 minutes, stirring frequently. Add minced garlic and cook for about 1 minute. Whisk in wine, rosemary, parsley and salt.
3. In a separate bowl, whisk cornstarch and chicken or vegetable broth. Add mixture to sauce and stir well. Bring to a boil and set aside.
4. Pasta:.
5. Heat saute pan over medium heat. Add green beans and tomato and cook for 1 minute. Add Romana sauce and hot, cooked and drained penne pasta. Add Romano and Parmesan cheeses. Stir well with a spoon, making sure the pasta is well coated.
6. Serve hot. Enjoy!
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