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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
8 ounces uncooked penne (tube-shaped pasta) |
1 ounce sun-dried tomatoes, packed without oil (about 12) |
1/2 cup boiling water |
3 tablespoons water |
2 teaspoons olive oil |
6 garlic cloves, thinly sliced |
2 (3 x 1/2-inch) strips orange rind |
3/4 cup orange juice |
1 (28-ounce) can crushed tomatoes, undrained |
3 tablespoons chopped fresh parsley |
8 ounces part-skim mozzarella cheese, cut into 1/2-inch cubes |
Directions:
1. Cook penne according to package directions, omitting salt and fat. Drain well. Place in a large bowl.
2. Combine sun-dried tomatoes and boiling water in a small bowl; let stand 10 minutes. Drain; coarsely chop.
3. Place 3 tablespoons water and oil in a saucepan over medium heat until hot. Add garlic and rind. Cook 5 minutes; stir occasionally. Add juice and crushed tomatoes; bring to a boil. Reduce heat to medium; cook 12 minutes. Discard rind. Add juice mixture to pasta; toss well. Add sun-dried tomatoes, parsley, and cheese; toss well.
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