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Home > Food & Wine Recipes > Pairings & Recipes

Garden fresh penne with tomato basil sauce

Serves 6

Ingredients

• 1 pound penne pasta, uncooked
• 4 medium tomatoes, seeded and chopped (about 4 cups)
• 1 15oz. can Italian-flavor tomato sauce
• 1 tsp. dried basil or 2 tbsp. chopped fresh basil
• 1/2 tsp. freshly ground black pepper
• 1 tbsp. vegetable oil
• 1 pound fresh asparagus, cut into 1-inch pieces (about 2 cups)
• 1 medium zucchini or yellow squash, halved and thinly slices
• 1 medium red bell pepper, cut into 1/2-inch pieces
• Parmesan cheese, freshly grated

Preperation

Prepare penne pasta according to package directions; drain. In a large saucepan, combine tomatoes, tomato sauce, basil and black pepper; mix well and bring to a boil. Reduce heat, cover and simmer 20 minutes. Remove cover and cook 15 to 20 minutes longer, or until slightly thickened, stirring occasionally.

In a large skillet, heat oil over medium-high heat. Add asparagus, zucchini and bell pepper. Stir-fry vegetables until tender. Combine pasta with vegetable mixture and toss well. Spoon tomato sauce over pasta and sprinkle with Parmesan cheese.

Pairs well with Ecco Domani Chianti.