PASTA ROMA

INGREDIENTS

• 1 CUP SUN DRIED TOMATOES CUT INTO STRIPS
• 8 OZ. PENNE PASTA
• 3 TABLESPOONS OLIVE OIL
• 8 OZ. MUSHROOMS, SLICED
• 3 CLOVES GARLIC, MINCED
• 1/2 CUP SLICED GREEN ONIONS
• 1/3 CUP DRY WHITE WINE
• 1 TABLESPOON DRIED BASIL
• 1/3 CUP FRESHLY GRATED ASIAGO OR ROMANO CHEESE
• 1/2 TEASPOON COARSELY-GROUND BLACK PEPPER
• 2/3 CUP PLANTERS WHOLE ALMONDS BLANCHED (COARSLEY CHOPPPED) TOASTED SALT TO TASTE

INSTRUCTIONS

In bowl,  cover  tomatoes with hot water; set aside 15 minutes.  Cook penne in salted boiling water just until tender, about 12 minutes.  Meanwhile,  heat oil in large nonstick skillet over high heat.  Add mushrooms and garlic. Sauté, tossing occasionally, until mushrooms begins to brown.  Reduce heat to medium.  Drain tomatoes and add to skillet with onions.  Cook and toss 1 minute.  Mix in wine and basil; cook and toss 1 minute. Thoroughly drain penne and add to skillet with cheese, pepper and almonds.  Toss over medium heat just to heat through.  Season with salt. Serve with additional grated cheese,  if desired.

**To toast almonds,  spread in an ungreased  baking pan. Place in 350°F. oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.