Home Cook: Penne Pasta Salad


Hopefully you’re still with me in my quest for doable-dining.  This pasta salad was definitely more impromptu than prepared…but I can testify that in the end, there was nothing left.

So back to the impromptu part..Potlucks were never my thing. I always just brought plastic cups as my obligatory donation to the party. But yesterday I was determined to bring a genuine meal; something homemade. While those italics would have given me tremors before, this pasta salad was the popular dish of the party! Don’t tell.. I made the recipe up.



18 oz penne pasta

1/3 C olive oil + 3 tbsp

3 cloves raw garlic (finely chopped)

3 dried chile-peppers

1/3 C sun-dried tomatoes

1 C chopped flat-leaf Italian Parsley

1/2 tsp salt


{simmer garlic until golden brown}

1. Prepare dry ingredients

2. Boil water for pasta. Simmer chile-peppers and chopped garlic in 3 tbsp olive oil until garlic is golden brown, stirring constantly.  Set aside.

3. Cook pasta for 9 minutes or until al-dente. Drain.

4. Take out chile-peppers from garlic/olive oil sauce and add to pasta. Add 1/3 C olive oil. Add salt, parsley, and sun-dried tomatoes. Mix well.

5. Chill if needed.

Serves: 8

Difficulty: easy

Cost: $5.74

Cooking time: 20 minutes


Have any home-cook ideas? Anything you want to see?  Send them in! Email: hannah@oaklandlocal.com

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