Use those fresh herbs!

Now is the time to use some of those delicious fresh herbs from your gardens.  Here is a recipe from Mary Learman that brings your fresh basil into a recipe that is good and hearty for the upcoming cooler weather:

Quick Penne skillet bake

½ T. olive oil

3 garlic cloves, minced

1 Pinch red pepper flakes

Salt and pepper, to taste

1 14.5 oz. can crushed tomatoes

1 ½ C. water

1 ½ C. penne pasta

¼ C. heavy cream

¼ C. grated Parmesan cheese

¼ C. fresh basil, minced

½ C.  shredded mozzarella cheese

Preheat oven to 475 degrees.

In a 10-inch oven-safe skillet, saute garlic, pepper flakes, and salt & pepper in olive oil for about 1 minute.  Add crushed tomatoes, water, penne, and an additional 1/4 teaspoon of salt.  Bring to a boil, then reduce heat to a simmer.  Cover and cook, stirring often, for about 20 minutes, or until pasta is tender. Stir in heavy cream, Parmesan, and basil.  Sprinkle mozzarella cheese on top.  Bake for 8-10 minutes in preheated oven, or until cheese is melted and sauce is bubbling.

Posted by Vicki

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