Ingredients:
Romana Sauce:
1/2 cup extra virgin olive oil
3/4 cup yellow onion, chopped in 1/4-inch pieces
1/2 tsp crushed red pepper
1 tbsp garlic, minced
2 cups white wine
2 tbsp rosemary, chopped
1 tbsp parsley, chopped
1/2 tsp salt
1 1/2 tbsp cornstarch
2 cups chicken broth
Pasta:
2 cups green beans, blanched
1 cup tomato, diced
4 cups Romana sauce (see above)
4 cups penne pasta (cooked)
3 tbsp. Romano cheese
3 tbsp Parmesan cheese
Instructions:
This recipe is brought to us by the Olive Garden. Inspired by Romana Neri, head chef at Olive Garden Riserva di Fizzano restaurant in Tuscany and the Culinary Institute of Tuscany, this is a simple and delicious pasta dish with fresh green beans, tomatoes and extra-virgin olive oil tossed with penne in a white wine herb sauce. One of the new additions to the Olive Garden menu, this recipe was adapted for the chef at home
Romana Sauce:
Heat oil in a small saucepan at medium high heat. Add onions and crushed red pepper. Cook until soft, about 5 minutes, stirring frequently. Add minced garlic and cook for one minute. Whisk in wine, rosemary, parsley and salt. In a separate bowl, whisk cornstarch and chicken broth. Add mixture to sauce and stir well. Bring to a boil and set aside.
Pasta:
Heat saute pan over medium heat. Add green beans and tomato and cook for one minute. Add Romana sauce and hot, drained penne pasta. Add Romano and Parmesan cheeses. Stir well with a spoon, making sure the pasta is well coated. Serve hot.
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