Penne Rigate Two Ways

Recently, I was invited into the Italapasta Corporate Kitchen to prepare lunch for a very special group. I was challenged to create some simple but yet delicious. Penne Rigate from their Bronze collection and the Mutti Polpa (finely chopped tomatoes) were the stars of the dish. This penne pasta two ways featured a red sauce with garlic, chillies and fresh oregano the paired wonderfully with a fresh Basil and Dill Pesto  that not only satisfied all but truly was a big hit for flavour. 

You must give this a try as I guarantee you will fall in love!!!

Godere!

xox

Ingredients:

 

Polpa Tomato Sauce:

398 mL Mutti Polpa (finely chopped tomatoes)

4 tbsp extra-virgin olive oil

1 large garlic clove, minced

½ tsp. dry chili flakes

1 tsp salt 

1/2 tsp fresh ground pepper

2 tbsp fresh oregano leaves

 

Basil & Dill Pesto:

1 cup fresh dill, chopped

1 cup fresh basil, chopped

2 garlic cloves, chopped

¾ cup olive oil

½ cup grated Parmigiano-Reggiano,

Salt and pepper to taste

 

450gr Italpasta Penne Rigate (Bronze Selection)

Grated Parmesan Cheese

 

Preparation:

In a large saucepan, heat oil over medium heat, add garlic and chili peppers and sauté for 1 minute until garlic is soft and translucent.

Add tomatoes and season with salt and pepper. Bring to a boil and reduce heat to medium-low. Simmer tomatoes for 20-25 minutes until sauce is thick and aromatic with garlic, stirring occasionally. Turn off heat and stir in fresh oregano.

 

To make pesto: Place all ingredients in food processor and blend until smooth, season with salt and pepper. Place in refrigerator until ready to use.

Bring a large pot of salted water to boil. Cook penne al dente according to package directions.

Drain pasta and toss with a ½ cup each of tomato sauce and pesto. Divide in pasta bowls and top with additional sauce, pesto and finish with grated parmesan cheese.

SERVINGS 4 | PREP & COOK TIME 45 minutes

Copyright © 2016 Irene Matys.

All Rights Reserved.

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