- Tomato Penne Past -

We're all Italians at heart, right? Well, at least when it comes to our appetites. ;) Who doesn't like a good tomatoey Italianey past dish? This one is just perfect to a cool spring night. While Italian food can be considered comfort food, and very much cozy in the winter, I love the tomato sauced up pastas in the warmer seasons. It's just so fresh.

 

Tomato Penne Pasta

Ingredients:

Olive Oil
1 small yellow onion, diced
3 cloves garlic, minced
28 oz. can Crushed Tomatoes 
1 1/2 T. dried Oregano
2 T. fresh Basil, well chopped
3/4 tsp. Salt
1/2 tsp. Pepper
1/3 c. Heavy Cream
14 oz. Penne Pasta

Directions:

Heat water to a boil in large stock pot for the pasta. Meanwhile in a large nonstick skillet pan, drizzle in some olive oil. Heat over a medium heat. Add the onion and stir with a wooden spoon. Cook till the onions are translucent, a couple minutes or so. Add the garlic and cook for about 30-40 seconds, don't let it burn. Add the crushed tomatoes and turn heat down to medium-low heat. Stir in oregano and basil with a wooden spoon. Add the salt and pepper and stir. Heat over the medium heat for about five minutes until the sauce is nice and hot. Add the heavy cream and stir together with a wooden spoon. Turn heat down to low and leave the sauce alone. 

Then add the penne to the boiling water and cook till al dente. Drain the pasta and then put back into the stock pot. Take the sauce off the heat and add to the pasta. Stir together completely. Serve immediately. Serves 5