Recipe: Penne Pasta With Sun-Dried Tomatoes and de Arbol Chiles
|
Amount |
Ingredient |
| 1/4 |
Cup(s) |
extra virgin olive oil |
| 2 |
|
de Arbol chiles |
| 1/3 |
Cup(s) |
lightly packed red julienne sun-dried tomatoes |
| 6 |
Clove(s) |
garlic, chopped |
| 6 |
|
fresh basil leaves (or 1/2 teaspoon dried) |
| 2 |
Pound(s) |
can of stewed tomatoes |
| 2 |
Tablespoon(s) |
balsamic vinegar |
| |
|
salt to taste |
| 1 |
Pound(s) |
penne pasta |
| 1/3 |
Cup(s) |
romano cheese (optional) |
Directions:Heat the olive oil in a skillet. Crush the chiles over the oil and cook until they begin to release flavors, 3-5 minutes. Add the
sun-dried tomatoes and stir well. When the tomatoes are thoroughly covered with olive oil add the basil and garlic. Cook for five minutes. Stir in the
stewed tomatoes and balsamic vinegar. Cook over low heat for 35-45 minutes, stirring occassionally. Cook the pasta as directed. Remove the sauce from the
heat and slowly stir in the romano cheese, mix well and serve over the pasta.
|
