Ingredients
2 tablespoons salt
1/3 cup extra-virgin olive oil
3 cloves garlic, sliced
3 medium halved lengthwise and cut crosswise into half-moons
1 cup oil-packed sun-dried tomatoes, drained and chopped
10 fresh basil leaves, chopped, plus more for garnish
1/8 teaspoon crushed red pepper
1 cup bottled tomato puree (passata)
1 pound penne pasta
3 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, plus more for garnish
Directions
Bring a large pot of water with salt to a boil.
Meanwhile, set a deep sauté pan over medium-high heat. Once hot, add the olive oil and garlic and toast until the garlic is golden brown. Add the zucchini and sauté until it’s lightly browned.
Add the sun-dried tomatoes, basil and crushed red pepper and cook for 2 to 3 minutes. Stir in the tomato puree, reduce the heat to low, and simmer, stirring occasionally, while you cook the penne.
Add the penne to the boiling water and cook to al dente according to the package directions.
Drain the pasta and add it to the pan of sauce. Add the cold butter and Parmesan and stir until emulsified.
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