Tuesday, June 15, 2010

Rosemary and Creamy Tomato Penne, from Cara

1 lb. penne pasta
1/4 cup fresh rosemary, minced
4 T. olive oil
1 1/2 c. tomato puree
salt and pepper to taste
1/2 c. heavy cream
1/2 c. Parmesan cheese

Cook the penne in water until al dente. In the meantime, saute the rosemary in the oil in a saucepan over low heat for 3 minutes. Add the tomato puree. Season with salt and pepper. Simmer for 15 minutes. Pour in the cream and Parmesan, stirring until heated through. Drain pasta and toss with cream sauce.

Yields 4-6 servings.

This dish goes great with sauteed chicken (seasoned with rosemary, s & p, and fresh lemon juice) either served on the side or sliced and added to the pasta.

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