Recipe: Jane Fonda's Penne with Garlic-Tomato Sauce

JANE FONDA'S PENNE WITH GARLIC-TOMATO SAUCE

2 tsp. olive oil
8 garlic cloves, peeled and minced (Yes, 8!!)
2 small shallots, peeled and minced*
4 large tomatoes, peeled, seeded and diced
1 (8 oz.) can tomato sauce
1 Tbsp. chopped fresh oregano (or 1 tsp. dried oregano)
1/4 tsp. red pepper flakes
1/2 tsp. salt
6 quarts water
12 oz. uncooked penne pasta
1/4 cup chopped fresh parsley (for serving)
2 Tbsp. grated Romano or parmesan cheese (for serving)

In a large non stick pan over medium heat, heat the oil. Add the garlic and shallots and saute until tender, about 3 minutes.

Add tomatoes, tomato sauce and oregano, bring to a boil, reduce the heat to low and simmer for 10 minutes.

Add the red pepper flakes and salt and simmer for 5 minutes more. Keep warm.

In a large pot over high heat, bring the water to a boil. Add the penne and cook according to pkg. directions or until al dente, 8-10 minutes. Drain. Add the penne to the sauce mixture in the frying pan and stir to coat well.

TO SERVE:
Divide among 4 individual plates. Top each with an equal amount of parsley and cheese.

Makes 4 servings
From: Risa G.
Source: Jane Fonda