PENNE WITH CHERRY TOMATOES AND NUTMEG

Somehow the combination of the cherry tomatoes and the Cherry_tomatoesnutmeg works! Lovely warm-spiced sauce. Give it a try!

ingredients (serves 4)

3 ½ lbs ripe cherry tomatoes, halved and seeded

½ t ground nutmeg

1 lb penne rigate (can use whole wheat)

2 t unsalted butter, divided

3 cloves of garlic, peeled and finely chopped

salt and freshly ground pepper

1 handful of fresh basil, leaves picked from the stalks

grated Pecorino Cheese

directions

Use a thick-bottomed, low-sided saucepan . Melt 1 teaspoon of butter in this pan and add ½ the garlic. Cook until the garlic begins to color. Add the tomatoes and ½ teaspoon of salt. Simmer over a medium heat for about 15 minutes. Stir to break up the tomatoes. When it reduces to a sauce, stir in the nutmeg and the remainder of the garlic. Cook for a few more minutes to allow the flavors to combine. Test the seasoning adding pepper, then stir in the basil leaves and remove from the heat.

Cook the penne in a large saucepan of boiling salted water until al dente, then drain. Add the remaining 1 teaspoon of butter. Add the pasta to the tomato sauce, stir to coat and serve with the grated Pecorino.

(Adapted from a recipe found in the “River Café Cook Book Green”)

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