Herb Sauced Pasta

[Guest guest]

Herb Sauced Pasta

 

2 cans 14.5 oz. each tomatoes, diced,

undrained

2 tbsp. olive oil

1 clove garlic, minced

1/2 tsp. salt

1/4

tsp. crushed red pepper flakes

1 lb. dried penne pasta

1/3 cup pine nuts,

toasted

1/4 cup chopped fresh basil

1/4 cup chopped fresh oregano

1/4

cup chopped fresh parsley

1/4 cup chopped fresh thyme

1/4 tsp. chopped

fresh rosemary

3/4 cup grated Parmesan or Romano cheese

 

Combine undrained tomatoes, oil, garlic, salt and

red pepper flakes in large saucepan. Heat to boiling. Reduce heat and cook

uncovered 20 minutes.

Meanwhile, prepare pasta according to package

directions; drain well.

Toss hot pasta with pine nuts and fresh herbs. Add

cheese and tomato mixture. Toss until cheese melts and pasta is thoroughly

coated. Serve hot or at room temperature.