Tuesday, 2 February 2016

Pasta Penne

Serves 4-6

  • 500g bag penne pasta 
  • 4oz (125g) grated Parmesan (vegetarian is available) 
  • salt 
  • 8oz (250g) grated Mozzarella
  • 2 tbsp olive oil 
  • freshly ground black pepper
  • 1x 14oz (400g) tin tomatoes
  • 1 tsp dried basil
  • 2 or more tbsp tomato puree 
  • 1 tsp dried oregano
  • 4 tbsp water

  1. Place the tinned tomatoes in a saucepan along with the tomato puree, water, olive oil, herbs and seasoning.  Bring to the boil and remove from the heat.
  2. Add the Mozzarella and ½ the Parmesan to the tomato sauce and stir well to melt the cheese.  Heat very gently for 2 minutes.  When the cheese has melted, remove from the heat.  Don’t cook for too long as the cheese will stick to the pan.
  3. Place the pasta in a saucepan, add boiling water (and salt to taste) and return to the boil.  Simmer for 10 minutes and drain.
  4. Place the pasta and the tomato sauce in a large oven proof dish.  Mix well and sprinkle the remaining Parmesan cheese on top.  
  5. Bake at 180ºC in a fan oven for 10 minutes.Serve with warm fresh bread and a mixed salad.(Note:  The dish can be topped with grated Cheddar if preferred, but Parmesan works best.)

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