Tuesday, September 27, 2011
Farfalle in Pomodoro Sauce with Sautéed Veggies
Farfalle in Pomodoro sauce
1 can crushed tomatoes
2 tbsp EVOO
Salt and pepper to taste
1 tsp crushed red pepper flakes(or to taste)
3-4 garlic cloves, grated
8 oz cherry tomatoes, roasted (optional)
1 package Farfalle, cooked per package directions
Heat EVOO and add garlic, red pepper flakes. Cook till garlic is fragrant.
Add the rest of the sauce ingredients and simmer for about 30 minutes.
Add pasta and serve with grated Parmesan cheese.
For Sautéed Vegetables, use any veggie that strikes your fancy. Chop, add EVOO, garlic and red pepper flakes and roast in high oven.