Creamy Penne with Sun-dried Tomatoes

Summary

Prep Time	20 mins
Cook Time	20 mins
Total Time	40 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Finely dice the garlic. Dice the tomatoes as well. Grate the parmesan.
Heat the butter in a large saucepan or pan with a lid. Sauté the garlic in it on a low heat, but do not brown. Pour in the broth and milk. Add raw penne pasta and tomatoes, season well with pepper. Bring to the boil with the lid closed, stir again and fold in the marjoram and thyme as desired. Cook on a low temperature for about 10 minutes. The noodles should absorb almost all of the liquid.
Fold in the parmesan immediately before eating.
Tip: The noodles also taste good cold as a salad with grilled dishes. Depending on the type of penne and how soft the penne should be, add a little more liquid, e.g., water / and / or 1 kl. Mug of whipped cream. Sometimes I also bring in a few champions, which are steamed beforehand and, when everything is ready, are added.

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