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Showing posts with label Penne. Show all posts
Showing posts with label Penne. Show all posts

Penne rigate with cured pork


INGREDIENTS
250 g of penne rigate
250 g of cured pork
1 red onion
1 red chili pepper
500 ml of tomato puree (or chopped tomatoes)
3 tablespoons of olive oil
6 cherry tomatoes
1 tuft of basil
Grated Parmesan
Salt
Ground black pepper
Spring onion

PREPARATION
1. Slice the pork and fry the slices with the olive oil.

2. Cut the onion into half-moons. Cut off the top of the chili pepper, remove the core and chop the pepper. Cut the cherry tomatoes into halves. Add the onion, chili, basil and tomatoes to the pork. Cook for 3 more minutes. Add the tomato puree and salt and stew everything for 10 minutes.

3. Boil the penne rigate in salted water until it’s done. Drain the water and add the pasta to the sauce.

4. Before serving, garnish the dish with the grated Parmesan and spring onion.

Roasted vegetable baked penne


INGREDIENTS
2 red bell peppers
2 zucchini
2 vegetable marrows
Mushrooms
1 onion
1/4 cup of olive oil
1 teaspoon of fine salt
1 teaspoon of ground black pepper
1 tablespoon of herbes de Provence or Italian seasoning
450 g of penne pasta
3 cups of Marinara sauce
1 cup of grated cheese
1/2 cup of grated smoked Mozzarella
1/2 cup of frozen peas
1/4 cup of grated Parmesan for the sauce and 1/3 cup for garnishing
2 tablespoons of butter

PREPARATION
1. Preheat the oven to 230°C. Slice the pepper into stripes and the onion into half-moons. Cut the zucchini and marrows into cubes. Lay the pepper, zucchini, marrows, onion and mushrooms on a baking tray. Add the olive oil and mix together.

2. Add 1/2 teaspoon of salt, 1/2 teaspoon of pepper and herbs and bake for 15 minutes until they get soft.

3. Boil the penne for 6 minutes until it turns al dente. Drain the water.

4. Combine the penne, roasted vegetables, Marinara sauce, cheese, peas, 1/2 teaspoon of salt and 1/2 teaspoon of pepper in a large bowl and mix everything carefully.

5. Place the penne into a baking mold greased with oil. Sprinkle the dish with Parmesan and add the pieces of butter. Bake the pasta until a golden crust appears and the cheese completely melts.

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