Pennette With Roasted Tomato Sauce Recipe - Cooking Index
Pennette With Roasted Tomato Sauce Recipe - Cooking Index
| Olive oil cooking spray | ||
| 2 lbs | 908g / 32oz | Roma tomatoes - quartered |
| 1 teaspoon | 5ml | Sugar |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 cup | 237ml | Dry pennette |
| Water - if needed | ||
| Basil leaves - shredded | ||
| Grated Parmesan cheese |
Spray 3-quart glass baking dish with cooking spray. Arrange tomato quarters in dish in single layer. Spray with cooking spray and sprinkle with sugar, salt and pepper. Bake at 250 degrees until tomatoes are totally collapsed and easily mashed with a fork, 2 to 2 1/2 hours.
When tomatoes are almost done, cook and drain pasta according to package directions; keep warm. Mash tomatoes with fork until crushed into sauce. If sauce seems dry, moisten with water.
Divide pasta into bowls, spoon sauce on top and sprinkle with basil and Parmesan.
This recipe yields 3 servings.
Each serving: 202 calories; 125 mg sodium; 0 cholesterol; 2 grams fat; 41 grams carbohydrates; 7 grams protein; 1.92 grams fiber.
Source:
The Los Angeles Times, 07-14-1999
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