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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!  
Course: Entrée
Cuisine: Italian
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.