The garlic bread is from Pepperidge Farm.
The recipe appears here on PepperPlate.com. It is also copied and pasted below:
Tomato Cream Pasta
INGREDIENTS
| 1 | lb penne pasta |
| 2 | tablespoons olive oil |
| 1 | onion, diced |
| 1 | clove garlic, minced |
| 1 | (14.5 ounce) can crushed tomatoes, undrained |
| 1 | tablespoon dried basil leaves |
| 3/4 | teaspoon white sugar |
| 1/4 | teaspoon dried oregano |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon ground black pepper |
| 1/2 | cup heavy cream |
| 1 | tablespoon butter |
INSTRUCTIONS
| 1. | Cook pasta according to package instructions. |
| 2. | In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. |
| 3. | Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes. Toss with pasta. Tip from @AnimatorsWife: Make sure you use crushed tomatoes, not diced. |
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