Penne Napoli

A hearty penne pasta tossed in a rich tomato sauce with roasted red pepper, olives, and sun-dried tomato, then finished with creamy ricotta and toasted walnuts.

Course Main Course, Side Dish

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 502kcal

Equipment

large pot
Colander
large skillet
Measuring Cups and Spoons
Cutting board and knife
Wooden spoon

Ingredients

12 ounces penne pasta
2 tablespoons olive oil
1 medium onion finely chopped
3 cloves garlic minced
1 teaspoon smoked paprika
1 roasted red bell pepper finely chopped
14 ounces crushed tomatoes canned
¼ cup chopped sun-dried tomatoes
¼ cup Kalamata olives pitted and sliced
salt and pepper to taste
fresh basil leaves for garnish
½ cup ricotta cheese
¼ cup walnuts lightly toasted and chopped

Instructions

Bring a large pot of salted water to a boil. Cook the penne according to the package directions until al dente, then drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook for about 5 minutes, until softened.
Add the garlic, smoked paprika, and roasted red pepper to the skillet. Cook for 1 to 2 minutes, stirring often, until fragrant.
Pour in the crushed tomatoes, sun-dried tomatoes, and Kalamata olives. Stir to combine, then let the sauce simmer for 10 to 12 minutes so the flavors can meld. Season with salt and pepper to taste.
Add the cooked penne to the skillet and toss well to coat the pasta in the sauce.
Divide the pasta between plates. Top each serving with a generous dollop of ricotta, a sprinkle of toasted walnuts, and a few fresh basil leaves.

Nutrition