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Ingredients
- 4 Tbsp. Extra-virgin extra virgin olive oil
- 12 x Garlic cloves, peeled and lightly crushed
- 1 can (28 ounce) imported Italian tomatoes, seeded and coarsely minced, juice reserved
- Â Â Salt and freshly grnd black pepper to taste
- 1/2 x Bouillon cube, optional
- 1 lb Imported dry penne
- Â Â Freshly grated imported Parmesan cheese
Directions
- Place the extra virgin olive oil and the garlic cloves in a medium saute/fry pan. Cook over medium-low heat till the garlic is soft and a light-golden. Stir frequently to prevent sticking. Add in the tomatoes and their juices, salt and pepper, and the bouillon cube if you like. Cook till a sauce forms.
- Meanwhile cook the pasta in abundant salted boiling water. Drain well and place in a pasta serving bowl. Add in the sauce and toss well. Serve with grated Parmesan cheese on the side.
- Twelve cloves of garlic are sauteed in extra virgin olive oil till golden, then cooked with tomatoes. The garlic melts into the tomato sauce, giving it a sweet, nutty flavor and sublimely creamy texture. Italians have a passion for bouillon cubes and use them often. If desired, you can crush half a bouillon cube into the sauce as it cooks for extra depth of flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 4 servings | |
| Calories 562 | |
| Calories from Fat 135 | 24% |
| Total Fat 15.38g | 19% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 174mg | 7% |
| Potassium 390mg | 11% |
| Total Carbs 89.17g | 24% |
| Dietary Fiber 4.3g | 14% |
| Sugars 4.24g | 3% |
| Protein 16.0g | 26% |
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