"This recipe is so easy to make, tastes great and is a big hit at dinner time. It's even a hit as leftovers! It uses simple ingredients that you always have on hand and you can replace the penne with any pasta you want." — Taliesen
Watch video tips and tricks
1 (16 ounce) package
olive oil, divided
sun-dried tomatoes, chopped
crushed red pepper flakes
grated Parmesan cheese
I'm not so sure how good this recipe would be if you followed the instructions to a tee, however I used the directions as a diving board and added my own two-cents. I used half of the penne suggested, but the full amount of olive oil. I also kept the amounts of garlic, parsely and black pepper the same. I quadrupled the amount of sun dried tomato, and added two freshly sliced mushrooms. After I sauteed the mix and added the pasta, I then added about 2 Tbsp fresh basil. The end result was phenomenal. Thank you for the stepping stone!
Was lacking as is; I felt it needed more oomph. I will make again, but I will add butter, basil and more garlic and Parmesan.
This could be a 5 star dish with anyones own ideals, First I would not and did not use the whole pkg of pasta, I used more garlic than called for, I also used fresh greenbeans instead of sun dried tomatoes, and I added some shrimp I also went a little heavy on the pepper. My dish came out great and full of flavor. 5 stars !!!! I only rated it 4 stars for the orign recipe great start though thanks.
Not bad! The whole box of penne pasta ended up being a bit too much. Also, had to use several sun dried tomatos - two just kind of get lost in that much pasta! I also ended up putting in a bit of garlic powder - the three cloves were barely noticible. Also will be using a bit more olive oil next time. Pretty good overall though! Thank you! :)
A very familiar, "everyday" dish for me - couldn't live without it! But I've never tried it with sun-dried tomatoes. Not sure I'm a fan of that addition.
Great side dish. I served mine with grilled herb chicken and steamed broccoli. I used whole wheat pasta and fresh italian parsley. I also sauteed the pasta in the pan with the oil and herbs for a few minutes to "crisp" it a little.Excellent!!!!!
This was good but a little bland and dry. I used fresh grape tomatoes which I think is better than the sun dried. If I were to make this again I would definately tweak it, use salt of more seasonings and use a little more oil.
This recipe was tasty, but the best thing about it is it is fast, fast, fast and easy! It used ingredients that we already had around the house. It was ready in minutes. We wanted a protein boost so we cut up some Morningstar Farms Chik patties and mixed them in with the pasta. The only other change we'd make is that we'd like to use a little less red pepper next time, to tone down the spice.
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic Penne Pasta
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 80
Watch how to make this deliciously simple dish.
See a pasta dish that's based loosely on a classic diner lunch combo.
This pasta dish is brimming with shrimp, broccoli, and garlicky goodness.