Thursday, June 13, 2019
Wondering what to do with all those boxes of penne pasta in your pantry? We have a bright idea. Try this ‘Spicy Tomato Penne Pasta’. Buon Appetito!
Cherry tomatoes 2 cups
Extra virgin olive oil (divided) 3 tbsp
Salt (divided) 1/2 tsp
Black pepper (divided) 1/2 tsp
Onion (small, finely chopped) 1
Tomatoes (roughly chopped) 1 1/2 cups
Mushrooms (sliced) 1 cup
Paprika 2 tsp
Red pepper flakes (crushed) 1 tsp
Garlic (finely chopped) 1 tsp
Milk 1 cup
Penne pasta 3 cups
Basil leaves (torn) 1/2 cup
Preheat the oven to 300 degrees F. Toss cherry tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt and pepper, then place in a single layer on a baking sheet and roast for 90 minutes, taking care not to brown. The tomatoes should be like a juicy sun-dried tomato, but not browned. You can do this ahead of time.
When the tomatoes are almost done, heat the remaining olive oil in a large pot over medium heat. Add the onions and sautŽ for 60-90 seconds until fragrant. Add the garlic, paprika, pepper flakes, and remaining salt and pepper. Add the chopped tomatoes and let it cook for 4-5 minutes or until tomatoes are soft. Add mushrooms, cherry tomatoes and milk.
At the same time, bring a large pot of salted water to a boil.
Originally published in The news