Sunday, October 14, 2007

Dinner Sunday 14 October 2007 - Penne with Cheesy Tomato Sauce

Penne with Cheesy Tomato Sauce
75g penne, dry weight
1 teaspoon olive oil
1 fat garlic clove, crushed
10 cherry tomatoes
100ml strong vegetable stock
1 teaspoon dried or fresh basil
2 tablespoons extra thick single cream
25g half fat cheddar cheese, grated
15 g Parmigiano Reggiano, grated

Cook the tomatoes and garlic in the oil, covered, in a small non-stick skillet until the tomatoes are softened and pulpy.

Pass through a sieve, discarding the seeds and skin, and return to the pan, along with the stock, basil and cream. Cook for about 10 minutes, to reduce slightly.

Meanwhile, cook the penne until al dente.

When the penne is cooked, add it to the skillet along with the grated half fat cheese. Turn everything together, to coat the pasta and melt the cheese.

Season well with black pepper. Turn out on a serving dish & top with the Parmigiano Reggiano

Nutrition Data
Calories (kcal) 532.6
Carbohydrate (g) 62.5
Protein (g) 25.3
Fat (g) 20.4
Fibre (g) 1.3

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