Summary

Ingredients

• 20 g butter
• 1 clove garlic
• 250 ml vegetable stock
• 250 ml milk
• 250 g mini penne
• 10 slices tomato (s), dried in oil
• some black pepper, freshly ground
• 1 tablespoon, heaped herbs, Italian
• 70 g parmesan, rated

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Instructions

1. Finely dice the garlic. Dice the tomatoes as well. Grate the parmesan.
2. 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.
3. Fold in the parmesan immediately before eating.
4. 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.