Paris-Style Penne

Paris-Style Penne

This delicious pasta dish is ready in no time, when the sauces are made in advance.

2 servings
Preparation 5 min
Cooking 10 min

430 calories per serving 


Ingredients

3 tbsp Pesto Sauce (Recipe)   45 mL
3 tbsp My Mother's Tomato Sauce (Recipe)   45 mL
160 g penne rigate   2 cups
3 tbsp pasta cooking water   45 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
2 tsp extra virgin olive oil   10 mL
1 tbsp Parmesan cheese [optional]   3 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Cook the pasta.
  2. While the pasta is cooking, heat the Tomato Sauce and the Pesto Sauce in a saucepan over low heat. Add the specified amount of pasta cooking water, which will warm up the sauce and will dilute it a bit.
  3. Put the drained pasta back into the pasta cooking pot, add the sauce and extra virgin oil, then mix well. Sprinkle with grated Parmesan cheese, then serve in the warmed dishes.

Nutrition Facts Table

Nutrition Facts

per 1 serving (240g)

Amount

% DV*

* DV = Daily Value

Calories

430

Fat

17 g

26 %

Saturated 3 g
+ Trans 0 g

14 %

Cholesterol

0 mg

Sodium

360 mg

15 %

Carbohydrate

59 g

20 %

Fibre

4 g

15 %

Sugars

2 g

Protein

11 g

Vitamin A

6 %

Vitamin C

4 %

Calcium

4 %

Iron

10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¼ serving
Grain Products: servings
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Added Sugar
Source of :
Copper, Fibre, Folacin, Iron, Niacin, Phosphorus, Vitamin A, Vitamin B1, Vitamin B6, Zinc
Good source of :
Magnesium, Vitamin E, Vitamin K
Excellent source of :
Manganese, Selenium

More info


This recipe is in the following categories: Pasta | Main courses/Entrées | Halal | Kosher | Vegetarian | Italian


Pesto Sauce

Pesto Sauce

A basil sauce with olive oil, garlic, pine nuts, and Parmesan cheese.

For a born and bred Ligurian as I am, small-leaf Ligurian basil, grown in a tiny herb garden where a strong sea breeze can sometimes blow, is undoubtedly the best, and only one worth using for making Pesto... However, having lived so many years far from Liguria, I have adapted to using different basil varieties, with larger leaves and a slightly minty aftertaste.

185 ml (0.75 cup)
Preparation 20 min


Ingredients

50 leaves fresh basil, loosely packed   1 1/2 cup
2 cloves garlic    
1/4 cup pine nuts   30 g
1/3 cup Parmesan cheese, grated   18 g
1/4 cup extra virgin olive oil   65 mL
1/2 tsp salt, to be added when pouring over pasta   2 g

Before you start

Only the most tender basil leaves should be used for making Pesto, possibly picked before the plant starts to flower.

A blender or food processor will be very useful to make the sauce. A marble mortar and a wooden pestle would be even better, because the metal blades of the blender do affect the taste of the basil, but it will take the cook with traditional utensils too much time to achieve the final result.

Method

  1. Rinse the leaves briefly only if they are very dirty. Otherwise use a wet towel to clean the leaves, then pat them dry between 2 paper towels.
  2. Drop the garlic into a food processor and finely chop it. Stop the motor, add the pine nuts and basil, then process until it is chopped. Gradually add the grated cheese and work the mixture into an evenly blended paste. Finally, slowly mix in the olive oil, until a creamy, but thick consistency is achieved. It is preferable to add the salt only later, when pouring the sauce over the pasta, to avoid the darkening of the basil.
  3. Transfer the pesto to a small bowl and add olive oil just to cover it to prevent the oxidation (and darkening) of its surface. Cover the bowl with a plastic wrap and chill until ready to use.

Remarks

The pesto keeps up to 10 days in the refrigerator or 2 months in the freezer. Remember to top up with olive oil every time you use it, to prevent oxidation.

This recipe is in the following categories: Nuts | Sauces & Dips | Halal | Kosher | Vegetarian | No Cook | Italian


My Mother's Tomato Sauce

My Mother's Tomato Sauce

The tomato sauce is a pillar of Italian cuisine. Even if it is rather simple, there are as many versions as there are Italian families! These recipes are passed on from mother to daughter, each convinced they own the only «true» one and are therefore kept secret. I will share THE true one with you.

625 ml (2.5 cups)
Preparation 10 min
Cooking 20 min


Ingredients

1 2/3 cup canned tomatoes (diced)   400 g
1 clove garlic    
1/2 onions, finely chopped   100 g
1/2 carrots, finely chopped   50 g
1/4 stalk celery, finely chopped   18 g
1 tbsp olive oil   15 mL
1 1/2 tbsp butter, unsalted   20 g
1/2 tsp salt   2 g
1/4 tsp ground pepper   1 g

Before you start

A food processor to chop the vegetables and a pressure cooker to reduce the cooking time would make things easier with this recipe.

Method

  1. Finely chop the onion, carrot, celery, and garlic.
  2. Heat the oil and butter in the pressure cooker or in a saucepan over low heat. Add the chopped vegetables. Cook 4-5 min, stirring a few times: the vegetables must soften without burning. Add the diced tomatoes, salt and pepper to taste.
  3. If you are using a pressure cooker, cover, close, and bring to high pressure. Cook 15 min from the time it starts to spatter. (Follow the manufacturer's directions to determine when high pressure has been reached). If you are not using a pressure cooker, simmer, covered, for about 45 min.

Remarks

This sauce can be stored up to 2 weeks in the refrigerator. Freeze larger quantities.

This recipe is in the following categories: Tomatoes | Sauces & Dips | Halal | Kosher | Vegetarian | Italian

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