Pennewithfriedsardinescapersandparsley Recipes

PENNE ALLA BETSY

Steps:

• Bring a pot of lightly salted water to a boil. Cook the penne until al dente (firm yet tender). Drain and set aside.
• Begin by peeling and deveining the shrimp and rinsing them under cold water.
• In a large skillet over medium-high heat, add 1 tablespoon of the butter and 1 tablespoon of the olive oil. When the pan is hot, add the shrimp. Stir and cook on both sides until just starting to turn opaque, about 2 minutes. Remove to a plate and allow to cool slightly.
• In a large skillet over medium heat, add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Add the garlic and onion. Stir to combine and cook, stirring occasionally, until the onion is translucent, about 3 minutes.
• Pour the wine into the pan if using. Stir and allow it to evaporate, about 45 seconds. Pour in the tomato sauce and stir to combine. Reduce the heat to low. Pour in the cream. Mmmm. Stir well to combine; reduce the heat to simmer.
• And now for the fun part: remove the tails from the shrimp, chop the shrimp into medium-size pieces and add them to the sauce. Stir gently to combine.
• Next, dump in the parsley and basil and stir. Add the cooked, drained pasta. Stir gently to coat. If the sauce is too thick, splash in a little milk to get it to the right consistency. Add salt and freshly ground black pepper. Be sure to taste the seasonings at the end, adjusting if necessary.
• Serve directly out of the skillet, or pour the contents of the skillet into a pretty serving bowl. Serve with crusty French bread - and more wine.

BAKED PENNE

Steps:

• Heat oven to 350 degrees F.
• Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
• Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
• Bake 20 min. or until heated through, uncovering after 15 min.

PENNE WITH TOMATO SAUCE PASTA RECIPE BY TASTY

Steps:

• Heat a large sauté pan over medium heat. Add the olive oil and onion, and cook until the onion is translucent, 8-10 minutes.
• Add the chile flakes and garlic, and cook for another 2 minutes, until fragrant. Stir in tomatoes and simmer uncovered for 20 minutes.
• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ½ cup (120 ml) of pasta water, then drain.
• Add the drained pasta to the sauce. Stir well, adding a little pasta water if needed to loosen the sauce. Season with salt to taste.
• Enjoy!

PENNE WITH FRIED SARDINES, CAPERS, AND PARSLEY

Steps:

• Bring a kettle of salted water to a boil. Cook pasta until al dente and drain well in a colander. In a bowl toss together pasta, parsley, onion, capers, and salt and pepper to taste. Drizzle mixture with lemon juice and olive oil and toss to combine.
• In a 9- to 10-inch heavy deep skillet heat 1/2 inch vegetable oil over high heat until hot but not smoking and gently lower half of sardines with a slotted spoon into oil. Fry sardines until crisp and golden, about 1 minute, and transfer with slotted spoon to paper towels to drain. Fry and drain remaining sardines in same manner. Add sardines to pasta and toss to combine.

PENNE PASTA WITH MULTI-COLORED PEPPERS

Steps:

• Cook the pasta according to the pasta directions.
• Drain and toss with 2 tablespoons of the olive oil.
• Cool at room tenperature.
• Heat 2 tablespoons of olive oil in a large saute pan, add the pepper slices and cook for about 10 minutes.
• Drain them on paper towels and reserve.
• Put the basil and garlic in the bowl of a food processor.
• Add the rest of the olive oil, salt and pepper and puree.
• Pour the basil "sauce" over the pasta and toss.
• Add the reserved peppers and olives and toss together.
• To serve divide the penne/pepper salad among 4 plates and garnish each with reserved basil leaves.

CREAMY PARMESAN PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the flour, bouillon, garlic powder, parsley, oregano and pepper. , In a small nonstick skillet, saute the mushrooms, onion and red pepper in oil until tender. Stir in flour mixture. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese. Drain pasta; add to mushroom mixture and stir to coat.

PENNE WITH FRIED SARDINES, CAPERS AND PARSLEY

Steps:

• Bring a kettle of salted water to a boil.
• Cook pasta until al dente and drain well in a colander.
• In a bowl toss together pasta, parsley, onion, capers, and salt and pepper to taste.
• Drizzle mixture with lemon juice and olive oil and toss to combine.
• In a 9- to 10-inch heavy deep skillet heat 1/2 inch vegetable oil over high heat until hot but not smoking and gently lower half of sardines with a slotted spoon into oil.
• Fry sardines until crisp and golden, about 1 minute, and transfer with slotted spoon to paper towels to drain.
• Fry and drain remaining sardines in same manner.
• Add sardines to pasta and toss to combine.