This popped up in my mail just before Thanksgiving from Men Who Cook regular, Joshua D. I thought the timing was perfect since I always post not-turkey recipes after the holiday. So if you’re tired of turkey, Joshua has the perfect remedy:
This was an impromptu recipe too good to not share! One point: how much honey you will need will depend on the sweetness of your tomatoes. True it’s November but this is a good recipe to hold for summer plus if you have spare canned San Marzanos hanging around that will work beautifully!
(Note from TaMara, I changed amounts to serve 4)
- 12 oz dried penne
- 3 large ripe tomatoes, chopped (or two cans of diced tomatoes, San Marzanos preferred)
- 3 large shallot, sliced
- 2 -4 cloves garlic, sliced thin
- 1 cup dry white wine
- 1 tbsp basil, chiffonaded
- 1 tbsp oregano, chopped
- Few drops honey
- 1 tbsp parsley, chopped
- Salt & pepper to taste
- 1 cup parmigano reggiano
Cook penne in boiling salted water) for about a minute under package directions. While pasta is boiling, cook shallots in a skillet over medium heat. After about 2 minutes, add in tomato with a healthy pinch of salt and pepper. Cook until tomatoes break down, about 4-5 minutes. Add in sliced garlic,wine and herbs and cook for another minute. Drop in honey and stir well. By now the penne should be very toothsome. Add penne to skillet (if water gets into sauce this is good!) and cook together until sauce thickens slightly and penne is done to your liking. Turn off heat and mix in most of cheese. Serve with slices of toasted ciabatta or your favourite bread. Top with more cheese and enjoy!
Joshua De Mers