Off Court

Penne a la Pomadora


1 tablespoon olive oil
1 small onion, finely chopped
1 chilies, finely chopped
1 teaspoon dried basil or
1 teaspoon fresh basil leaves
1 16-ounce can tomatoes
2 cups penne pasta, cooked according to package directions and drained
1 cup light cream
1 cup grated parmesan cheese
freshly ground black pepper to taste

Heat the oil in a saucepan and lightly saute the onions. Add the chilies and fry 2 to 3 minutes. Add the basil to the saucepan, thenincrease the heat and add the tomatoes and tomato paste, breaking up the tomatoes with wooden spoon. Bring to a boil, then reduce the heat and simmer, uncovered, for about 30 minutes, until sauce is thickened. Remove from heat. Add the cooked pasta to the sauce and stir to mix. Slowly add the cream, tossing it all together in the pan. Add the parmesan and black pepper and serve immediately. Serves 2.

(50 minutes to make - a good source of protein, vitamin A, Vitamin C, and calcium) I enjoy this pasta with a Caesar salad, a green vegetable and warm dinner rolls.

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