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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Esslöffel | Garlic chopped |
| 1 Esslöffel | olive oil |
| 2 Tasse | tomato sauce basic |
| 2 Esslöffel | white wine |
| 1/4 Tasse | Half-and-half |
| 1/4 Tasse | Sun-dried tomatoes; oil-packed, drained |
| 2 Teelöffel | salt |
| 1/2 x ca. 450 g | Penne |
| 1/2 Tasse | Fresh basil; torn |
| 1/4 Tasse | parmesan grated |
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1. In a medium skillet, saute the garlic in the olive oil over low heat until the garlic is light brown, 1-2 minutes. Add the tomato sauce and simmer for 1 minute. Add the wine and simmer for a few seconds. Stir in the half and half and simmer for a few seconds more. Add the dried tomatoes and stir. Sauce can be made the day before and reheated.
2. Cook penne
3. Add basil to sauce and simmer for a few seconds. Drain the pasta and add to sauce. Toss well.
4. Remove the pasta and sauce from the heat. Add the cheese. Mix 1/2 of the cheese in with the sauce and top with the other half.
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