Plat du jour: Tomato Penne


  • 500g Penne pasta (I personally cook Gluten Free pasta)
  • 1/3 cup white wine
  • 3 tablespoons Olive oil
  • 1 onion
  • 4 garlic gloves
  • 1 jar Tomato & Basil sauce
  • 1/3 cup soja cream (or any heavy cream you like)
  • Salt, pepper, herbs
  • Emmental cheese / Parmesan
  • Fresh spinach leaves

What to do:

Cook the pasta al dente.

Meanwhile, place the chopped onion and olive oil in a sauce pan, cook for 2-3 minutes over medium to high heat. Add garlic and cook for a minute or so. Add white wine and reduce the heat by half. Then add salt, pepper and herbs flakes if you like. Add the tomato and basil sauce, the cream and some parsley if you want to. Stir and cook for 2 minutes. Turn heat off and add fresh spinach. Pour the sauce in the cooked pasta and stir.

Serve warm and add some parmesan or emmental cheese for more taste.

Hope you’ll like this recipe!


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