Recipe for Health: Penne With Sun-Dried Tomatoes
The volatile oils of oregano include thymol and carvacrol, both both of which may inhibit bacterial growth. Oregano also contains phytonutrients which have a greater antioxidant activity per gram fresh weight than apples, potatoes, oranges or blueberries.
Penne with Sun-Dried Tomatoes
(Makes Eight Servings)
1/2 cup sweet onion, sliced
1 garlic clove, minced
1 tablespoon olive oil
1 cup sun-dried tomatoes
1 can evaporated skim milk
1 tablespoon butter
1 cup parmesan cheese, shredded
2 tablespoons fresh basil
2 tablespoons fresh oregano
1 pound penne pasta, cooked
- Saute onion and garlic in oil until soft and just starting to brown. Add tomatoes and stir for 1 to 2 minutes. Add the evaporated milk and cook over medium heat until it begins to bubble. Turn the heat to low and stir in the butter, 1/2 of the parmesan cheese, basil and oregano. Stir as the cheese melts and the sauce begins to thicken.
- Pour over pasta and mix together.
- Serve with the remainder of parmesan cheese sprinkled on top.
In the Kitchen
Oregano makes an aromatic addition to Mediterranean and Mexican dishes. Add fresh oregano to pizza or pasta sauces.
In the Garden
Oregano is a companion to broccoli, cabbage, cauliflower, cucumbers, and grapes. As a competitor it is invasive to other plants.
The name oregano means “mountain joy” and for the Greeks and Romans was a symbol of joy and happiness. It was traditional for Greek and Roman brides and grooms to be crowned with a laurel of oregano. Oregano was hardly known in the U.S. until the 20th century when soldiers returning from Italy brought word of this herb back to the United States.
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This recipe series is sponsored by the Center for Nutrition and Healthy Food Systems at Fletcher Allen, focused on building sustainable food in health care.
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