GARLIC & HERB PENNE WITH PLUM TOMATO GARLIC CREAM SAUCE
1 pound penne pasta
1 (28-ounce) can La Regina plum tomatoes
3 tablespoons chopped garlic, divided
1/4 cup freshly grated Parmesan cheese*
1 tablespoon oregano
1 tablespoon basil
2 tablespoons Costa D'Oro olive oil
1/4 cup ricotta cheese
1 pint heavy cream
2 cups Roland asparagus
Salt and pepper, to taste
Cook the pasta, drain, allow to cool. Set pasta aside.
Preheat oven to 350 degrees. In a roasting pan, combine the tomatoes, 2 tablespoons of the garlic, Parmesan, oregano and basil. Cover and bake at 350 degrees for 30 minutes.
In a saute pan, combine the olive oil and remaining garlic. Cook until golden. Add cooked tomato mixture. Simmer for 2 minutes. Add the pasta and toss well. Add the ricotta and heavy cream, mixing well. Toss in the asparagus. Season with salt and pepper.
Submitted by Rhonda from Rhode Island