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Rice, Pasta and Noodles
PENNE PUTTANESCA
Serves: 4
Ingredients:
500 g Penne Pasta
2 litres boiling water
1 tablespoon olive oil
3 cloves garlic, crushed
1 teaspoon dried chilli flakes
1 kg (approx 5) tomatoes, roughly chopped
200 g kalamata olives, pitted
8 anchovy fillets, drained and
chopped
1
⁄3
cup capers, drained and rinsed
1
⁄
3 cup flat leaf parsley, chopped
2 tablespoons finely shredded basil leaves
Method:
Place pasta and boiling water into a 4-litre dish. Stir
and cook on P10 for 12 to 14 minutes or until tender.
Drain and set aside. Place oi and garlic into a 2 litre
dish and cook on P10 for 1 minutes. Stir in chilli and
tomatoes. Cover and cook and P10 for 5 minutes,
stir halfway through cooking. Add remaining
ingredients and cook on P10 for a further 10 minutes
or until tomatoes break down and sauce has
thickened. Stir sauce into pasta. Cover and cook on
P10 for 2 to 3 minutes to heat through. Season and
serve topped with extra basil leaves or parsley.
CREAMY SUN-DRIED TOMATO PENNE
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 P10 for 14 to 16 minutes, or cook by Sensor Cook.
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 Sensor Cook:
Prepare as above. Cover with plastic wrap.
Select Dried Pasta, then Start.
Tip:
To toast
1
⁄
4 cup pinenuts place into a small bowl. Cook
on P10 for 3 to 4 minutes, stirring every minute.
SPAGHETTI WITH CHILLI TOMATO SAUCE
Serves: 4
Ingredients:
250 g spaghetti
4 cups boiling water
1 tablespoon olive oil
1 onion, finely 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 P10 for 12 to 14 minutes, or cook by Sensor
Cook.
Stand, covered, for 2 minutes. Drain. Place oil, onion
and garlic in a 4-cup jug. Cook on P10 for 1 to 2
minutes. Add tomatoes, chillies, basil and pepper. Stir
until combined. Cover and cook on P7 for 10 to 15
minutes, stirring halfway through cooking. Serve with
spaghetti.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Select Dried Pasta, then Start.
CREAMY BACON SAUCE
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 P10 for 4 to 5 minutes. Add cream,
Parmesan cheese, pepper, parsley and stock. Mix
well. Cook on P10 for 3 to 4 minutes. Serve with
cooked Fettuccine.
MACARONI AND CHEESE
Serves: 4 to 6
Ingredients:
40g butter
1 onion, finely chopped
2 tablespoons flour
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 P10 for 3 to 5 minutes. Add flour, mix well and
cook on P10 for 1 minute. Blend in milk and cook on
P10 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 P10 for 6 to 8 minutes.
Note: Macaroni can be cooked using Sensor Cook and
Auto Cook functions.