Recipes

Garlic Tomato Penne Pesto

December 9, 2023  Happy Chef Avatar
Garlic Tomato Penne Pesto

What could be better than a garlic tomato penne pesto? This delicious, simple to make dish is the perfect combination of fresh ingredients to make a cozy meal that everyone will love. This versatile and tasty dish can be modified depending on your taste, and is sure to become a family favorite.

The beauty of this garlic tomato penne pesto is that it takes no time at all to make. Not counting the wait time for cooking the pasta or boiling water, it can easily be done in 30 minutes or less. Using pantry staples like canned tomatoes, olive oil, garlic, and fresh basil, and a few other ingredients, you’ll have your creamy pasta dish ready to serve in no time.

To make your garlic tomato penne pesto from scratch, you’ll need the following ingredients:

• 1 pound penne pasta

• 1 tablespoon extra-virgin olive oil

• 2 cloves garlic, minced

• 1 (14-ounce) can diced tomatoes

• 1/2 cup fresh basil leaves

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 tablespoons grated Parmesan cheese

• 2 tablespoons pesto sauce

• Chopped parsley for garnish (optional)

The first step in making this much-loved garlic tomato penne pesto is to cook the pasta according to package instructions. Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for one minute, stirring occasionally.

Add in the diced tomatoes, basil leaves, salt, and pepper. Simmer until the tomatoes are cooked down, about 10 minutes.

Stir in the cooked pasta and continue to cook for another five minutes.

Remove the skillet from the heat and stir in the Parmesan cheese and pesto sauce.

Garnish with chopped parsley, if desired, and serve.

This delicious garlic tomato penne pesto is the perfect comfort food for any occasion! It’s ready in no time, and can easily be doubled or tripled depending on the size of your group. Enjoy this creamy, flavorful dish with some crusty bread and a glass of your favorite wine.

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