Penne Pomodora

Penne Pomodora

A pasta chock full of yummy vegetables in a pink sauce – how can your family not love this for dinner tonight?


1 lb. Penne pasta, cooked

2 Tbsp. virgin olive oil

1 red onion, sliced thinly

3 cloves fresh garlic, crushed

4 cups spinach, chopped

1 1/2 cups marinara sauce

1/4 cup heavy cream

1 ½ tsp. kosher salt

¼ tsp. oregano

¼ tsp. basil

3 cups (about 4 large)ripe tomatoes, diced

2 cups black olives, sliced

¼ cup parmesan cheese

black pepper to taste

Place cooked penne pasta in a large serving bowl.

In a large saucepan sauté onions in olive oil. When onions have wilted, add the garlic and spinach. Stir constantly with a wooden spoon until spinach turns dark green or about 4 minutes. Add tomato sauce, heavy cream, salt, oregano, basil and black pepper.

Bring sauce to a simmer while stirring constantly. Add the tomatoes and black olives and bring to a boil. At first signs of boiling, immediately remove pan and pour pomodora sauce over cooked penne pasta.

Mix gently until all pasta is coated with creamy sauce. Top with grated parmesan cheese.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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