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Rice, Pasta and Noodles
– 32 –
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 oil, 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 (S)
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Serves: 4
Ingredients:
250 g penne
6 cups boiling water
1
⁄2 cup sun-dried tomatoes 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 / Auto Cook.
While pasta is cooking, prepare sauce. Place all
ingredients except ham and extra parmesan cheese
in a blender. process until smooth. Drain pasta and
add sauce. Serve topped with ham and extra
parmesan cheese.
To cook by Sensor Cook / Auto Cook:
Prepare Pasta as above. Refer to Pasta directions
on page 31.
Pesto and Fettucine
PESTO AND FETTUCINE (S)
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Serves: 6 to 8
Ingredients:
6 cups boiling water
250 g fettucine
2 cloves garlic, crushed
1
⁄2 cup chopped fresh basil leaves
1 tablespoon pinenuts, finely chopped
1
⁄2 cup grated Parmesan cheese
1 cup olive oil
salt and black pepper
Method:
Place water in a 3-litre casserole dish. Add
fettucine. Cook on P10 for 14 to 16 minutes, or
cook by Sensor Cook / Auto Cook.
Mix together garlic, basil, nuts and cheese.
Gradually pour in olive oil, stirring constantly.
Season and stir through drained fettucine.
Tip: Olive oil may be added to the sauce by
placing all ingredients into a food processor and
pouring through the opening in a constant fine
stream.
To cook by Sensor Cook / Auto Cook:
Prepare Pasta as above. Refer to Pasta directions
on page 31.
SPAGHETTI WITH CHILLI TOMATO SAUCE (S)
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Serves: 4
Ingredients:
250 g spaghetti
4 cups boiling water
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 (425 g) can crushed tomatoes
2 teaspoons crushed chillies
2 tablespoons freshly chopped basil
cracked black 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 / Auto 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/ Auto Cook:
Prepare Pasta as above. Refer to Pasta directions
on page 31.