Penne with Tomato Sauce and Pine Nuts Print Email

1/2 pound Imported penne or penne rigate (with ridges)
1/4 cup pine nuts, toasted
2 TBS olive oil
2 garlic cloves, minced or sliced
pinch of sea salt
1/2 tsp freshly ground black pepper
one 28 oz can of San Marzano tomatoes
1 tsp dry basil
1/2 tsp dry oregano
1/2 TBS butter
Garnish: Chopped Italian parsley and grated Parmigiano Reggiano

Cook penne according to package directions.

While pasta is cooking, toast the pine nuts in a large skillet over medium heat – stay attentive! When golden brown, add olive oil, garlic, salt and pepper; simmer for 3-4 minutes

Add tomatoes and their juice along with basil and oregano – break the whole tomatoes up with a spoon and bring to a boil, reduce heat and simmer until sauce thickens.

When pasta is done add to sauce along with splashes of the pasta boiling water as need (the pasta will continue to drink the liquid, adjust as needed). Stir in butter and toss to melt. Sprinkle with chopped parsley and grated Parmigiano Reggiano cheese. Serves 4. – adapted from Tastes of Italia

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