Penne Pomodoro

Adapted from Midwest Foodie.

Ingredients:

  • 16 oz. penne pasta, cooked al dente
  • 2 TBSP olive oil
  • 8-10 cloves garlic, minced
  • 4 tsp. dried oregano
  • 4 tsp. dried thyme
  • 1 1/2 tsp. salt
  • 1/2 tsp. fresh cracked pepper
  • 1 1/2 tsp. crushed red pepper, optional
  • 2 (28 oz.) cans crushed tomatoes 
  • 2 TBSP fresh parsley, chopped
  • 4 TBSP fresh basil, chopped
  • 2 TBSP granulated sugar, optional
  • Toppings: Burrata cheese, capers, basil, and/or parmesan cheese

Directions:

  1. Heat olive oil in a large saute pan over medium heat.
  2. Add garlic, oregano, thyme, salt, pepper, and crushed red pepper. Cook, stirring frequently, for 1 minute.
  3. Add crushed tomatoes, parsley, basil, and add sugar if desired.
  4. Bring to a gentle simmer over medium heat.
  5. Reduce heat to low and simmer for about 5 minutes, stirring occasionally.
  6. Add cooked pasta to the pan.
  7. Toss to coat evenly.
  8. Garnish with fresh grated Parmesan, parsley, basil, capers, and burrata.

Penne Pomodoro:

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