A mother-daughter conversation on food and cooking (mostly)

Saturday, May 26, 2007

Curiously Satisfying

Here's one of my favorite starchy side dishes--although with some cheese it will do for a vegetarian main dish. I can't remember where I got the recipe, but I do remember the writer commenting that Italians loved bouillon cubes as a seasoning. I find the 12 cloves of garlic very bracing and restorative.

Penne with Garlic and Tomato Sauce

2 tablespoons olive oil
12 cloves garlic, peeled and lightly crushed
1 16-ounce can diced or crushed tomatoes
1/2 bouillon cube
Salt and pepper to taste

In large skillet, saute garlic in olive oil over medium-low heat until pale gold. Add remaining ingredients and simmer together for 10 minutes.

Meanwhile, cook enough penne for two. Drain, toss with sauce, and top with Parmesan cheese.

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