You’re wondering what you should do with all those boxes containing penne pasta? We have a brilliant idea. You might like this spicy tomato penne pasta. Buon Appetito
Cherry tomatoes 2 cups
Extra virgin olive oils (divided) 3 Tbsp
Salt (divided into 1/2 tsp
1/2 tsp. Black pepper (divided).
Tomatoes, roughly chopped 1 1/2 cups
1 cup sliced mushrooms
Paprika 2 tsp
1 tsp red pepper flakes (crushed).
1 tsp minced garlic
1 cup of milk
Penne pasta 3 cups
1/2 cup Basil leaves (torn).
Preheat oven to 300°F. Combine cherry tomatoes and 1/4 teaspoon salt with 1/4 teaspoon of olive oil. Then, place them in a single layer on baking sheets and roast for about 90 minutes. The tomatoes should be juicy and not brown. This can be done in advance.
Once the tomatoes have almost finished, heat the remaining oil in a large saucepan on medium heat. Stir in the onions. Continue to sautZ until fragrant, about 60-90 second. Add the garlic and paprika. Allow the chopped tomatoes to cook for 4-5 mins or until softened. Add the milk, mushrooms, and cherry tomatoes.
Also, heat a large saucepan of salted water.