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Penne with Sun-Dried Tomato Cream

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1 tablespoon olive oil

2 tablespoons chopped garlic

1 cup chopped sundried tomatoes

1 cup whipping cream

1 7.25-ounce jar roasted red peppers, drained and chopped

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1/2 teaspoon dried crushed red pepper

1 cup chopped fresh basil leaves

1 pound penne pasta, cooked

1 cup grated parmesan cheese

Cook pasta according to package directions.

Heat oil in a medium saucepan over medium heat. Add garlic and sauté 1 minute. Add tomatoes, cream, red peppers and crushed red pepper and simmer for 2 minutes. Stir in 1/2 cup basil and simmer 1 minute longer. Add the cooked penne, the cheese and the rest of the basil and toss to coat. Season with salt and pepper. Serves 4.

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