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."
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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
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