(VEG) Pasta Penne One Two Three!

There is a traditional way of cooking pasta and there is my way!

To cook pasta

- 3 cups of water
- 1 cup uncooked penne pasta
- 2 cups of prepared creamy tomato soup
- 1 large red tomato diced
- 2 tsp sundried tomato julienne
- 3 tbs good extra virgin olive oil
- 1 tsp chopped fresh rosemary
- 1/4 cup sliced black olives
- 1/4 cup grated parmesan cheese
Boil about 3 cups of water.Pour 1 cup of uncooked penne pasta into the boiled water and salt(about 11/2 tsp ).
Cook pasta until "al dente" ("firm but not hard"). Do not remove the pasta from the pan. There should be about quarter cup of water in the pan with the pasta. Turn the heat low and pour in the soup. Let the pasta cook in the soup for some time. When the soup is reduced, turn off the heat. Pour the pasta in a serving bowl and mix the chopped tomatoes and the olives with the hot pasta. Then sprinkle the sundried tomato, olive oil and top it with the grated parmesan cheese and rosemary. Serve hot.