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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.
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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 everyth…