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4 Tbsp extra-virgin olive oil
12 garlic cloves, peeled and lightly crushed
1 (28 oz) can imported Italian tomatoes, seeded and coarsely chopped,
juice reserved
Salt and freshly ground black pepper to taste
1/2 bouillon cube, optional
1 lb imported dried penne
Freshly grated imported Parmesan cheese
Place the olive oil and the garlic cloves in a medium saute pan. Cook over
medium-low heat until the garlic is soft and a light-golden brown. Stir
frequently to prevent sticking. Add the tomatoes and their juices, salt and
pepper, and the bouillon cube if desired. Cook until a sauce forms.
Meanwhile cook the pasta in abundant salted boiling water. Drain well and
place in a pasta serving bowl. Add the sauce and toss well. Serve with
grated Parmesan cheese on the side.
12 garlic cloves, peeled and lightly crushed
1 (28 oz) can imported Italian tomatoes, seeded and coarsely chopped,
juice reserved
Salt and freshly ground black pepper to taste
1/2 bouillon cube, optional
1 lb imported dried penne
Freshly grated imported Parmesan cheese
Place the olive oil and the garlic cloves in a medium saute pan. Cook over
medium-low heat until the garlic is soft and a light-golden brown. Stir
frequently to prevent sticking. Add the tomatoes and their juices, salt and
pepper, and the bouillon cube if desired. Cook until a sauce forms.
Meanwhile cook the pasta in abundant salted boiling water. Drain well and
place in a pasta serving bowl. Add the sauce and toss well. Serve with
grated Parmesan cheese on the side.