Penne With Tomato-Basil Sauce
1 pound H-E-B Penned Rigate Pasta
2 tbsp. olive oil
2 cloves cloves of garlic, chopped
2 cans crushed tomatoes
2 tbsp. dried basil leaves
* salt and pepper, to taste
1/2 cup grated parmesan cheese
Cook pasta according to directions on package. Drain and set aside.
Using the same pot, heat olive oil over medium-high heat. Add garlic, crushed tomatoes, ba
sil, salt and pepper, to taste. Bring to a boil, stirring constantly.
Reduce heat to low and simmer for 8-10 minutes.
Add cooked pasta and toss to coat. Sprinkle with parmesan cheese and olives, if desired. S
erved immediately. Add ons: 1/4 cup kalamata or black olives.
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