About this recipe:This vegetarian pasta is a cinch to make and everyone will love it. Penne is tossed with sauteed garlic, sun-dried tomatoes, parsley, crushed chillies, black pepper and Parmesan. Simple and utterly delicious.
450g penne pasta
4 tablespoons olive oil, divided
3 cloves garlic, chopped
2 sun-dried tomatoes, chopped
1 tablespoon dried parsley
1 teaspoon crushed chillies
1/2 teaspoon black pepper
4 tablespoons grated Parmesan cheese
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Method Prep:15min › Cook:15min › Ready in:30min
Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and return to pot.
Heat 1 tablespoon olive oil in a frying pan over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with crushed chillies and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.