Ingredients:
2 cups penne (wholemeal or regular)
11/2 cups pasta sauce
2 tbsp parmesan cheese, shraded
1 tsp salt
1 tsp pepper, freshly ground
2 garlic cloves, minced
1 tbsp white wine
1 tbsp butter
1 tbsp olive oil
1 tbsp basil pesto
2-3 tbsp vegetable stock or chicken stock
2-3 fresh basil leaves, to garnish
Procedure:
1. In a sauce pan boil 6-7 cups of water, season generously with salt. Once water starts to boil, add penne and cook in a boiling water for about 9-12 minutes until al dente (tender crisp). Drain out excess water and run cooked penne under cold water to prevent further cooking.
2. Heat a pan on a medium high heat. Add butter and olive oil. Saute minced garlic for few seconds, don't make them brown. and pasta sauce and basil pesto. Stir them for a minute then add white wine and vegetable.
3. Reduce the mixture little bit by stirring continuously on medium high flame. Season it well with salt and pepper.
4. Finally add cooked penne and toss them nicely with the mixture. Add 3/4th of parmesan cheese and mix properly.
5. Serve hot on a dish, sprinkle the top with remaining parmesan cheese and garnish with fresh basil leaves.
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