Ingredients Jump to Instructions ↓

  1. 1 cup dried penne pasta

  2. 2-3 tbsp. sun dried tomatoes, diced or sliced

  3. 2 tbsp. oil from the sun dried tomatoes

  4. 1/4 cup shredded Asiago cheese

  5. 1 tbsp. of dried basil (fresh basil will be much better in spring)

  6. 1 clove garlic, minced

  7. 1/2 tsp. red pepper flakes

  8. 1/2 tsp. kosher salt Parsley, chopped

Instructions Jump to Ingredients ↑

  1. Cook pasta according to directions. Closer to the end of the pasta cooking, heat oil in pan and add garlic. Sauté for about 1 minute. Reduce heat to medium-low. Do not brown garlic. Combine sun dried tomatoes, basil, pepper flakes, salt and cheese and add to pan, and heat for about 1 to 2 minutes. Pour oil mixture over pasta and mix. Serve with additional shredded Asiago cheese and parsley on top. For additional flavour you can add Kalamata olives (pitted) to the pan and sauté with sun dried tomatoe mixture.


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