Posted March 24th, 2010 | Recipe-Italian, Recipe-Pasta


Penne della Palma (serves 3-4)

1 pound penne pasta
1 can hearts of palm
2 cloves garlic, minced
1 cup cherry tomatoes, halved or quartered
¼ cup parsley, minced
½ cup grated Parmesan cheese
½ cup seasoned breadcrumbs
1 Tbs olive oil
1 Tbs butter
½ cup brandy
½ cup starchy pasta water
½ cup whipping cream
½ Tbs salt and pepper (or to taste)

Boil pasta until al dente.  Drain water, but reserve ½ cup of starchy pasta water.  Drain water from palms and cut into ¼ inch pieces.  In a large pan, heat olive oil and butter, then saute garlic, parsley, tomatoes, and palm.  Add cheese and breadcrumbs, and combine. Add brandy, water, and cream (attention:  cooking with liquor is flammable).  Add pasta and mix together.  Add salt and pepper to taste, and a drizzle of olive oil and a dusting of grated Parmesan cheese for more flavor.

Penne della Palma

Penne della Palma

Posted in Recipe-Italian, Recipe-Pasta | 2 Comments

2 Responses to “A Palm Sunday Dish to Remember”

  • Dear Father,
    I was glad to watch your iterview on life on the rocks on Ewtn.I enjoyed it .
    i did face some problems as i am from India and is difficult to find all the above ingredients in india please suggest some recipies we can prepare .it would be a great help.

    Samiha Rodrigues

    Posted by Samiha Rodrigues on March 29th, 2010 at 4:33 am.
  • I just made this tonight as a wedding anniversary/pre-Palm Sunday dinner and it was great! We don’t really drink, so we didn’t have brandy on hand. I substituted the Jerez that I use for cooking and added some chicken and it came out great! Thanks Father Leo!

    Posted by tana on April 16th, 2011 at 8:34 pm.

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