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Rice, Pasta and Noodles
P
ENNE
P
UTTANESCA
Serves: 4
Ingredients:
500 g Penne Pasta
2 litres boiling water
1 tablespoon olive oil
3 cloves garlic, crushed
1 teaspoon dried chilli fl akes
1 kg (approx 5) tomatoes, roughly chopped
200 g kalamata olives, pitted
8 anchovy fi llets, drained and
chopped
1
⁄
3
cup capers, drained and rinsed
1
⁄
3
cup fl at leaf parsley, chopped
2 tablespoons fi nely shredded basil leaves
Method:
Place pasta and boiling water into a 4-litre dish.
Stir and cook on High for 12 to 14 minutes or until
tender. Drain and set aside. Place oi and garlic into
a 2 litre dish and cook on High for 1 minutes. Stir in
chilli and tomatoes. Cover and cook and High for 5
minutes, stir halfway through cooking. Add remaining
ingredients and cook on High for a further 10
minutes or until tomatoes break down and sauce has
thickened. Stir sauce into pasta. Cover and cook on
High for 2 to 3 minutes to heat through. Season and
serve topped with extra basil leaves or parsley.
C
REAMY
S
UN-DRIED
T
OMATO
P
ENNE
Serves: 4
Ingredients:
250 g penne
6 cups boiling water
1
⁄
2
cup sun-dried tamatoes in oil, drained
1 cup basil leaves
1
⁄
4
cup toasted pinenuts
1
⁄
3
cup grated parmesan cheese
300 ml cream
1
⁄
2
cup sliced ham
1
⁄
4
cup grated parmesan cheese, extra
Method:
Place pasta and water in a 4-litre casserole dish.
Cook on High for 14 to 16 minutes. While pasta
is cooking, prepare sauce. Place all ingredients
except ham and extra parmesan cheese into a food
processor. Process until smooth. Drain pasta and add
sauce. Serve topped with ham and extra parmesan
cheese.
To cook by Auto Cook:
Prepare as above. Select Dried Pasta, press
Serving/Weight Pad to select 250 g then press
Start.
Tip:
To toast
1
⁄
4
cup pinenuts place into a small bowl. Cook
on High for 3 to 4 minutes, stirring every minute.
S
PAGHETTI WITH
C
HILLI
T
OMATO
S
AUCE
Serves: 4
Ingredients:
250 g spaghetti
4 cups boiling water
1 tablespoon olive oil
1 onion, fi nely chopped
2 cloves garlic, crushed
425 g can crushed tomatoes
2 teaspoons crushed chillies
2 tablespoons fresh chopped basil
1 teaspoon pepper
Method:
Place spaghetti and water in a 3-litre casserole dish.
Cook on High for 12 to 14 minutes.
Stand, covered, for 2 minutes. Drain. Place oil, onion
and garlic in a 4-cup jug. Cook on High for 1 to 2
minutes. Add tomatoes, chillies, basil and pepper.
Stir until combined. Cover and cook on Med-High for
10 to 15 minutes, stirring halfway through cooking.
Serve with spaghetti.
To cook by Auto Cook:
Prepare as above. Select Dried Pasta, press
Serving/Weight Pad to select 250 g, then press
Start.
C
REAMY
B
ACON
S
AUCE
Makes: Approximately 300 ml
Ingredients:
1 onion, chopped
3 bacon rashers, chopped
1 teaspoon minced garlic
300 ml cream
1
⁄
4
cup Parmesan cheese
pepper
2 tablespoons chopped fresh parsley
Method:
Place onion, bacon and garlic in a 2-litre casserole
dish. Cook on High for 4 to 5 minutes. Add cream,
Parmesan cheese, pepper, parsley and stock. Mix
well. Cook on High for 3 to 4 minutes. Serve with
cooked Fettuccine.
M
ACARONI AND
C
HEESE
Serves: 4 to 6
Ingredients:
40g butter
1 onion, fi nely chopped
2 tablespoons fl our
2 cups milk
1 cup grated tasty cheese
6 cups cooked macaroni, drained well
1
⁄
2
cup extra grated tasty cheese
paprika
Method:
Place butter and onion in a 2-litre casserole dish and
cook on High for 3 to 5 minutes. Add fl our, mix well
and cook on High for 1 minute. Blend in milk and cook
on High for 4 to 5 minutes, stirring halfway through
cooking. Add cheese to sauce and season. Place
macaroni and sauce in a 3-litre casserole dish. Mix well.
Top with extra cheese and sprinkle with paprika.
Cook on High for 6 to 8 minutes.