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tomatoes extra virgin first pressed olive oil garlic chili peppers tomatoes black olives basil Parmasean cheese whole wheat penne
Viewed: 54 - Published at: 8 years agoIngredients
- approx 14 plum (more or less depending on size) tomatoes or other ripe even sized tomatoes - cut in half
- 1/3 cup extra virgin first pressed olive oil
- 6-10 garlic cloves crushed
- 1/2 tsp (more or less to taste) dried chili peppers
- 8 sun dried tomatoes packed in oil(I use the organic tomatoes)
- 1/4 cup sliced black olives (I pit and slice organic kalamata olives)
- fresh chopped parsely
- fresh chopped basil
- 1/4 cup parmasean cheese-freshly grated
- 3/4 pound whole wheat penne (can use durum semolina penne but higher in carbohydrates)
Method
- Place halved tomatoes in an oven proof dish (I use a square cake dish approx 10 inches and overlap tomatoes somewhat) and sprinkle with the crushed garlic and pour olive oil over and bake at 400F degrees until softened and slight roasted at edges, approx 1 hour.
- While the tomatoes are roasting, pan fry sausages in a non stick frying pan and fry about 20 minutes until evenly browned on all sides and cooked through. Take off pan and drain on paper towels. Slice into 1/2 inch slices when cool enough to handle. When tomatoes are ready, stir in the slices sausages,
- chopped sun dried tomatoes chopped olives and chili peppers, stir and heat in oven at 300 degrees while you are cooking the pasta.
- Once pasta is cooked, remove and drain and also remove the tomato sauce from oven and put in a large pot and sprinkle with salt to taste. Add pasta and stir until well coated, add a little more olive oil if too dry. Add 1/4 cup fresh chopped parsely and 1/4 cup fresh chopped basil (less if you don't love the flavour). (I have the pot on low simmer while transferring the pasta to the sauce) Serve immediately and sprinkle with fresh grated parmasean cheese to taste.
- You can roast the tomatoes a few hours ahead but do not add any of the additional ingredients until almost ready to serve.
