Penne With Fresh Tomato Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a great recipe when tomatoes are in season. Recipe is from Ladies Home Journal. Ingredients:
4 cups grape tomatoes (about 2 pints) |
1 (6 ounce) jar marinated artichoke hearts |
15 sun-dried tomatoes, chopped (not packed in oil) |
1 cup fresh basil, chopped |
1/2 cup fresh cilantro, chopped |
2 small garlic cloves, finely chopped |
2 tablespoons olive oil |
1 (12 ounce) package dry penne pasta |
3 tablespoons fresh parmesan cheese, finely grated |
Directions:
1. Pulse grape tomatoes in food processor until chopped and transfer to a large serving bowl.
2. Drain artichokes in a fine sieve set over a bowl, reserving marinade, and coarsely chop; add to grape tomatoes with 2 T reserved marinade.
3. Stir in sun-dried tomatoes, herbs, garlic and oil.
4. Let stand at room temperature while pasta cooks.
5. Bring a large pot of water to boil; add salt.
6. Stir in pasta and cook until al dente, about 9 minutes.
7. Drain in a colander and immediately add to bowl with tomatoes and artichokes; salt and pepper to taste.
8. Toss to combine.
9. Sprinkle with Parmesan over top and serve warm.
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