Penne with Garden Vegetables
Serves | 3-4 |
Prep time | 10 minutes |
Cook time | 15 minutes |
Total time | 25 minutes |
Dietary | Vegan, Vegetarian |
Meal type | Lunch, Main Dish |
Misc | Serve Hot |
Ingredients
- 1/4-1/2 large onion (chopped)
- 1 garlic clove (minced)
- 4 tablespoons extra virgin olive oil
- 1/2 bell pepper (thinly sliced, then cut in half)
- 1 cup cherry tomatoes (sliced)
- 2 large plum tomatoes (diced)
- 1/3 cup black olives (finely minced)
- 1/2 teaspoon sugar
- 5 basil leaves (rinced and torn)
- 1/2lb penne pasta (dried)
- salt to taste
Directions
Step 1 | |
Bring large pot of water to boil. Cook penne in boiling water according to package instructions, usually about 12 minutes, with a teaspoon of olive oil to keep the pasta from sticking together. When penne is finished, drain off excess water in strainer. | |
Step 2 | |
Saute onion and garlic in 3-4 tablespoons of olive oil | |
Step 3 | |
When onion is nearly clear, add tomatoes, olives, and bell pepper. I usually save out a few cherry tomatoes to throw in just before taking the sauce off of the stove, in order to maintain a fresh color to the sauce. | |
Step 4 | |
When tomatoes are cooked, and beginning to form a sauce, add sugar, and salt to taste. | |
Step 5 | |
With burner turned off, add torn basil leaves to mixture, letting them wilt slightly prior to serving over cooked penne. |