Penne with Baby Marrow and Tomato Cream Sauce

Name: Penne with Baby Marrow and Tomato Cream Sauce
Ingredients: 300 g penne; 6 baby marrows, sliced; 15 ml (1 tablespoon) olive oil; 2 garlic cloves, finely chopped; 1 x 410g-tin tomato and onion mix; 100 g sun dried tomatoes, roughly chopped; 125 ml (1/2 cup) cream; salt and freshly ground black pepper to taste; fresh basil to garnish; 60 ml (4 tablespoons) cream cheese

I’m always trying something new with pasta. This dish just happened and I hope you will try it.

Published 1 September 2020

Method

Cook the penne according to the instructions on the packet.
Make the sauce while the penne is cooking. Fry the baby marrows in the oil until golden. Add the garlic and fry for 1 minute. Transfer the baby marrows to a bowl and keep warm
Heat the tomato and onion mix in a saucepan. Add the sun dried tomatoes and cook for 2 minutes. Add the cream and cook for 2 minutes. Season the sauce to taste with salt and freshly ground black pepper.
Mix the baby marrows with the penne. Serve the penne on individual plates and spoon over the tomato cream sauce. Top with little dollops of the cream cheese and garnish with fresh basil leaves