Penne Pasta with Tomatoes and Basil

Hi Gang! I know ... I am kind of an on again off again blogger at the moment. So I will first start there ... WHY? Well in recent months I have started a new career in sales. I have sold, for over 20 years, Factory Automation Products used in manufacturing companies in the southeast. In March of this year I went to work for a company that sells Office Furniture. This has been, and continues to be, a big adjustment. So at night, when I should be blogging, I am trying to learn what I am supposed to do for a living! As I feel I am becoming more proficient at what I do for a living I will blog more. Wow, that just sounds like a long-winded excuse to me!

Tomatoes



So lets talk about an easy recipe for dinner any night. I made this recipe on Saturday Night when our family got to spend time with Marybeth. (In the photo from left to right it is me, Cindy and Marybeth.) She is a wonderful blogging friend of ours that we can never seem to spend enough time with. Visit Marybeth's Blog here. She does a great job talking about Motherhood, Homeschooling and Life as a strong Christian Woman. Anyway, Marybeth called and asked me to make a recipe from the back of a box of Mueller's Penne Pasta. I have to tell you (and you Marybeth) that I NEVER buy Mueller's Pasta because it is just too Non-Italian to me! Talk about a guy with a complex! Also, no one ever tells me what to bring because they expect me to bring something good! So here Marybeth is inviting us for dinner and telling me what to make with Mueller's Pasta ... the nerve! So I went to the store and bought the pasta and took everything over to Marybeth's house and made it there. I hate eating my words (even if they were under my breath and I was the only one that heard them!) but this recipe is Great Tasting and Easy to make! Take the time to try it this week ... I would bet that you have everything in the house to make it this evening.

Penne Pasta with Tomatoes & Basil

1 Pound Penne Pasta, Cooked (Yes, use Mueller's)
3 Tablespoons Olive Oil
1 Clove Garlic, smashed and chopped
2 1/2 Cup Diced Tomatoes (Or 1 Can 24 oz Drained Diced Tomatoes)
1 Can, 12 oz chicken Stock (I use low sodium and low fat products)
1/2 cup shopped fresh basil
Salt and pepper to taste
1/2 cup grated Romano cheese

Prepare the pasta as directed, drain and rinse with cold water. Do not pour olive oil over it to prevent it from stick as this makes it hard for the flavor of the sauce you are using to infuse into the pasta. Heat a large skillet to medium high heat, add the olive oil and then saute the garlic for about 45-60 seconds. Add the tomatoes and saute for an additional 2-3 minutes. Now add the chicken broth and bring the sauce to a boil. Simmer for about 3-5 minutes and then add the chopped basil and salt and pepper to taste. (How much salt and pepper ... like I said you need to taste the sauce at this point with a spoon or a piece of bread.) Now add the cooked pasta and toss until it is coated with the sauce. Serve the pasta with the grated Romano cheese on the side so your guests can add what they would like.

Enjoy this dish with Family and Friends ... Ciao, Mark, Cindy and Marybeth and CURT!