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Add a photoServings: 4
Ingredients
- 1 Tbsp. Garlic, minced
- 1 Tbsp. Extra virgin olive oil
- 2 c. Basic Tomato Sauce
- 2 Tbsp. White wine
- 1/4 c. Half and half
- 1/4 c. Sun-dry tomatoes, oil-packed, liquid removed
- 2 tsp Salt
- 1/2 lb Penne
- 1/2 c. Fresh basil, torn
- 1/4 c. Parmesan cheese, grated
Directions
- 1. In a medium skillet, saute/fry the garlic in the extra virgin olive oil over low heat till the garlic is light brown, 1-2 min. Add in the tomato sauce and simmer for 1 minute. Add in the wine and simmer for a few seconds. Stir in the half and half and simmer for a few seconds more. Add in the dry tomatoes and stir. Sauce can be made the day before and reheated.
- 2. Cook penne
- 3. Add in basil to sauce and simmer for a few seconds. drain the pasta and add in to sauce. Toss well.
- 4. Remove the pasta and sauce from the heat. Add in the cheese. mix 1/2 of the cheese in with the sauce and top with the other half.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 4 servings | |
| Calories 340 | |
| Calories from Fat 78 | 23% |
| Total Fat 8.97g | 11% |
| Saturated Fat 2.96g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 1929mg | 80% |
| Potassium 688mg | 20% |
| Total Carbs 52.3g | 14% |
| Dietary Fiber 4.1g | 14% |
| Sugars 6.88g | 5% |
| Protein 12.39g | 20% |
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