Penne
a la Pomadora
1 tablespoon olive oil
1 small onion, finely chopped
1 chilies, finely chopped
1 teaspoon dried basil or
1 teaspoon fresh basil leaves
1 16-ounce can tomatoes
2 cups penne pasta, cooked according to package
directions and drained
1 cup light cream
1 cup grated parmesan cheese
freshly ground black pepper to taste
Heat the oil in a saucepan
and lightly saute the onions. Add the chilies
and fry 2 to 3 minutes. Add the basil to the
saucepan, thenincrease the heat and add the
tomatoes and tomato paste, breaking up the
tomatoes with wooden spoon. Bring to a boil,
then reduce the heat and simmer, uncovered,
for about 30 minutes, until sauce is
thickened. Remove from heat. Add the cooked
pasta to the sauce and stir to mix. Slowly
add the cream, tossing it all together in the
pan. Add the parmesan and black pepper and
serve immediately. Serves 2.
(50 minutes to make - a good
source of protein, vitamin A, Vitamin C, and
calcium) I enjoy this pasta with a Caesar
salad, a green vegetable and warm dinner
rolls.
-Pete Sampras
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