JCC Vegetarian Thread

Mangia!

PENNE WITH CREAMY BASIL TOMATO SAUCE

1 tbsp. chopped garlic
1 tbsp. olive oil
2 cups tomato sauce*(HAVE READY IN ADVANCE)
2 tbsps. white wine
1/4 cup 1/2 & 1/2
1/4 cup DRAINED oil-packed dried tomatoes
2 tsps. salt
1/2 lb. penne
1/2 cup torn fresh basil leaves
1/4 cup grated Parmesan Cheese

*****************TOMATO SAUCE****************
*1 tbsp. olive oil
1 med. leek,white and green parts, cleaned and (about 1 1/4 cups)
2 garlic cloves minced
1 35 oz. can Italian tomatoes OR 3 pounds peeled and seeded fresh tomatoes
1 tsp sugar
1 tsp salt
1/2 tsp black pepper

Heat the oil in a deep skillet.Add the leek and garlic and saute over low heat for 5 mins. or until the leek is wilted

empty the TOMATOES WITH THEIR LIQUID INTO A BOWL.Squeesh the tomatoes thouroughly; I use my hands. (feels good)

Add the tomatoes, sugar,salt, and pepper to the leek and stir in to combine.

Bring the sauce to simmer over high heat.Turn the heat to low and simmer uncovered until the sauce is reduced to half usually about 25-35 mins.

SAUCE WILL KEEP IN MASON JARS FOR UP TO 1 WEEK IN THE FRIDGE.UP TO 3 MONTHS IN THE FREEZER

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In a med skillet saute the garlic in olive oil over low heat until garlic is light brown,1-2 mins.Add the tomato sauce & simmer fo 1 min.Add the wine and simmer for a few seconds.Stir in the 1/2 & 1/2 and simmer a few seconds more.Add the dried tomatoes and stir

Bring a Large pot of h2o to a rolling boil.Add the salt and the pasta.Cover until the h2o returns to a boil.Cook penne until tender but firm,8-10 mins.

Add the basil to the sauce and simmer a few seconds then add the Drained pasta to the sauce.Toss well to coat.

Remove the pasta/sauce from the heat and add the cheese.Mix half the cheese in the sauce and sprinkle the other half on top.Serve A.S.A.P.

Buen Provecho!

 

In the aim of eating healthier.Up!