Recipe by Taliesen
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
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! :)
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!!!!!
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.
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.
I really like this one, the garlic gets nice and hot if you have leftovers the next day. Its now one of my most favorite.
One thing I like to do is make the pasta get darkened in the pan.
Yummy yum yum
* 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
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Watch how to make this deliciously simple dish.
See how to make a simple, long-simmering meat sauce for pasta.
See how to make a garlicky broccoli sauce for angel hair pasta.