Penne Della Palma
A delightful Italian pasta dish traditionally served on Palm Sunday, featuring penne pasta, hearts of palm, and cherry tomatoes in a delicious creamy parmesan cheese sauce, Enjoy!
Servings: 3
Ingredients
- 1 lb. penne pasta
- 1 (14 oz.) can hearts of palm drained
- 2 cloves garlic minced
- 1 c. cherry tomatoes halved
- 1/4 c. parsley minced
- 1/2 c. grated Parmesan cheese
- 1/2 c. Italian seasoned breadcrumbs
- 1 T. olive oil
- 1 T. butter
- 1/2 c. brandy or chicken stock, if you prefer
- 1/2 c. starchy pasta water
- 1/2 c. heavy cream
- Salt and pepper to taste
Instructions
- Boil pasta according to package directions until al dente. Drain water, reserving a 1/2 cup of starchy pasta water.
- Drain liquid from palms and cut into 1/4 inch pieces.
- In a large pot, heat olive oil and butter, then sauté garlic, parsley, tomatoes, and palm.
- Add cheese and breadcrumbs, stir to combine. Add brandy or chicken stock, starchy water, and cream (Attention: cooking with liquor is flammable).
- Stir in pasta. season with salt and pepper to taste.
- To serve, drizzle with olive oil and sprinkle with more grated Parmesan cheese if desired.
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