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 Asiago cheese or Romano cheese
4 cups cooked penne pasta cooked al dente (1/2 lb. uncooked pasta)
Sauce:
In a food processor, mince garlic, olive oil and salt & pepper together for one minute. Cut Italian style tomatoes into small pieces (about 1" 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 one-gallon pot of rapidly boiling salt water. When water boils again, drain. Toss pasta together with sauce mixture in a large bowl. Serve immediately. Sprinkle pasta with grated Asiago cheese, fresh basil and drizzle with extra virgin olive oil.
