Recipe


	PENNE ALA SALUTE
	1 28 oz. can peeled Italian style pear tomatoes 3 cloves garlic 1 teaspoon salt ½ teaspoon black pepper 1/3 cup extra virgin olive oil ¼ cup fresh basil 2 cups broccoli florets ½ cup sliced sun-dried tomatoes 1 cup sliced mushrooms ¼ cup grated Assiago cheese or Romano cheese 4 cups cooked penne pasta cooked al dente =(1/2 lb. uncooked pasta)

	For Sauce:
	In a food processor mince garlic, olive oil and salt & pepper together for 1 minute. Cut Italian style tomatoes in small pieces about 1-in. cubes, reserve some liquid. In a bowl combine garlic & olive oil mixture with cut tomatoes, add chopped fresh basil. Set aside.

	Place pasta, broccoli, mushrooms and sun dried tomatoes in a pot of rapidly boiling salt water (1-gallon pot). When water boils again, drain. Toss pasta together with sauce mixture in a large bowl. Serve immediately. Sprinkle pasta with graded Assiago cheese, fresh basil and drizzle with extra virgin olive oil. Makes 4 servings.

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