Pierce Brosnans Penne Pasta Recipes

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CELEB DISH: PIERCE BROSNAN'S PENNE AL FUNGHI PORCINI



Celeb Dish: Pierce Brosnan's Penne al Funghi Porcini image

Brosnan's savory pasta dish combines porcini's with garlic, white wine, and tomatoes.

Categories     pasta     pasta recipe     pierce brosnan     penne     celeb dish     porcini mushrooms

Yield 1

Number Of Ingredients 9

1 lb. penne pasta
4 fresh porcini mushrooms
1/4 c. extra-virgin olive oil
1 clove garlic
1/4 c. chopped fresh parsley leaves
salt and pepper
1/2 c. dry white wine
1 c. drained diced tomatoes in juice
2 tbsp. freshly grated Parmesan cheese

Steps:

  • In large covered saucepot of salted boiling water, cook penne as label directs.
  • If using dried porcini, soak in 1/2 cup warm water 10 minutes; drain well and coarsely chop. Set aside.
  • Meanwhile, in 12-inch skillet, heat oil on medium-high. Add sliced fresh mushrooms, garlic, parsley, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 5 minutes or until mushrooms are tender, stirring. Stir in dried porcini, if using.
  • Add wine; cook 1 minute or until wine evaporates. Add tomatoes; cook 4 minutes longer.
  • Drain penne; add to sauce in skillet along with grated Parmesan. Reduce heat to low; cook 2 minutes, stirring. Serve with additional Parmesan.

PENNE AL FUNGHI PORCINI (PIERCE BROSNAN'S FAVE)



Penne Al Funghi Porcini (Pierce Brosnan's Fave) image

This is a recipe from Pierce Brosnan's favorite Santa Monica restaurant, Il Ristorante di Giorgio Baldi, and said to be one of his favorite dishes.

Provided by Sharon123

Categories     Penne

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup extra virgin olive oil
4 fresh porcini mushrooms, sliced (or dried and reconstituted in 1/2 cup water, save the soaking liquid)
2 garlic cloves, minced
1/4 cup chopped fresh Italian parsley
salt and black pepper
1/2 cup white wine
1 cup chopped peeled tomatoes, liquid drained
1 lb dry penne pasta
2 tablespoons grated parmigiano-reggiano cheese, plus more for passing

Steps:

  • Heat the oil in a large skillet over medium-high heat, and sauté the sliced porcini mushrooms with the garlic and parsley till tender, about 5 minutes. Season with salt and pepper.
  • Add the wine and let it all simmer until the wine evaporates, about 5-8 minutes. Add the tomatoes(If you have used reconstituted porcini mushrooms, add the reserved soaking liquid now) and cook for 5 to 7 minutes.
  • Meanwhile, boil the penne until al dente. Drain the pasta and add it to the sauce together with the grated cheese. Let cook for 2 minutes at low heat. Taste for seasoning.
  • Serve piping hot. Pass extra cheese for sprinkling. Enjoy!

PIERCE BROSNAN'S PENNE PASTA



Pierce Brosnan's Penne Pasta image

Rumor has it, this is Pierce Brosnan's favorite penne. It comes from one of Pierce's favorite restaurants, II Ristorante di Giorgio Baldi in California. It has become a Watson favorite with a few of our personal changes. The recipe calls for porcini mushrooms, since I can't find them here, I use fresh portobello mushrooms. This is so simple, but so.... good.

Provided by BakinBaby

Categories     One Dish Meal

Time 17m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup olive oil
4 portabella mushrooms (sliced thin-original recipe calls for porcini mushrooms)
2 garlic cloves (minced)
1/3 cup Italian parsley (chopped)
salt & fresh ground pepper
2/3 cup white wine
2 cups tomatoes (chopped)
2 cups penne pasta (dry)
1/2 cup parmigiano-reggiano cheese (more for passing)

Steps:

  • Heat olive oil in large skillet over med high heat; saute' sliced mushrooms with garlic and parsley.
  • Add wine and let simmer until wine begins to evaporate ( about 5 min.), add tomatoes and cook another 8-10 minutes.
  • Meanwhile boil penne until al dente', drain; Add to sauce, let cook about 2 minutes.
  • Taste for seasoning; add salt and fresh ground pepper to taste; right before serving add parmiginao cheese; toss to blend together.
  • Place on serving dishes, and offer extra parmigiano cheese as desired.

CHEESY PENNE



Cheesy Penne image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
3 cloves garlic, minced
1 medium to large white onion, diced
1 (29 to 32-ounce) can crushed tomatoes
1/4 cup finely chopped parsley leaves, plus about 12 small sprigs to garnish
1/2 teaspoon dried marjoram, or 1 teaspoon finely chopped fresh marjoram
1/2 teaspoon dried thyme, or 1 teaspoon finely chopped fresh thyme leaves
1/4 cup cornstarch
Salt and freshly ground black pepper
1 (16-ounce) package penne pasta
1/2 stick (2 ounces, or 1/4 cup) butter, cut into chunks
4 ounces cream cheese, cut into chunks
1 large ripe tomato, diced

Steps:

  • Bring a pot of salted water to a boil for the pasta.
  • Heat olive oil over medium-high heat in a medium saucepot, and saute garlic and onion until the onions become translucent, being careful not to burn them. Add crushed tomatoes, fresh parsley, marjoram and thyme. Create a slurry by gradually whisking cornstarch into 1/2 cup water. Add the slurry to the sauce to thicken and season, to taste, with salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, checking periodically to make sure the sauce doesn't burn.
  • While the sauce is cooking, boil the penne until al dente, about 10 minutes. Drain through a colander and set aside.
  • Remove the sauce from the heat, and whisk in butter and cream cheese. Add the boiled pasta to the sauce and gently fold in along with the diced tomatoes. Transfer to serving dish and garnish with fresh parsley.

PENNE PECORINO



Penne Pecorino image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 5

2 large yellow onions, halved and thinly sliced
12 ounces penne pasta
1 1/2 cups grated Pecorino Romano cheese
Salted butter
Kosher salt and freshly ground black pepper

Steps:

  • Heat 2 tablespoons of butter in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until caramelized, for 10 to 12 minutes.
  • Meanwhile, cook the penne according to package directions in lightly salted water. Reserve 1 cup pasta cooking water, then drain.
  • Increase the heat under the skillet to medium-high and stir the cooked penne and reserved pasta water into the skillet. Let the sauce simmer and reduce until it thickens, for 1 to 2 minutes.
  • Remove the pan from the heat and stir in the grated cheese until partially melted.
  • Top with freshly ground black pepper and serve immediately.

PENNE ALLA PUTTANESCA



Penne alla Puttanesca image

"Big on flavor and short on time" is how Tony Mantuano describes this wonderfully easy Southern Italian pasta dish. Featuring anchovies, capers, and garlic sautéed together and tossed with black Taggiasca olives and San Marzano tomatoes, the sauce comes together in less time than it takes to cook the pasta itself, and is ideal for an easy weeknight meal.

Provided by Tony Mantuano

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 9

1 pound penne pasta, bronze cut (Afeltra brand)
1 tablespoon extra-virgin olive oil
2 whole salt-packed anchovies
3 tablespoons salted capers
1 cup Taggiasca or other black olives
1 garlic clove, smashed, peeled, and chopped
1 tablespoon chopped flat-leaf parsley
1 1/2 cups canned peeled tomatoes (San Marzano preferred)
Sea salt and freshly ground black pepper

Steps:

  • Cook the pasta and the sauce: Bring a large pot of salted water to a boil. Add the pasta to the boiling water, stir, and cook until al dente, about 3 minutes less than what the box advises. Meanwhile, prepare the sauce by heating oil in a skillet over low heat. Rinse the anchovies and the capers under cold water to remove the salt, then soak in a small bowl of water for several minutes. Remove the pits from the olives by quickly smashing them with the side of a knife, then fillet the anchovies by removing the backbone (the longer they're soaked, the easier this will be). Add the anchovies, capers, garlic, olives, and parsley to the skillet, and cook until the anchovies are broken up and the garlic is lightly browned. Using a fork or your hands, break up the tomatoes in a mixing bowl and add to the skillet. Simmer sauce for 1-2 minutes, then check for seasoning (sauce will be naturally salty) and adjust with pepper.
  • Assemble the dish: Perform the pasta "marriage ceremony" by reserving 1 cup of the pasta water and draining the rest. Return the pasta to the pot. Add the pasta water and puttanesca sauce into the pot. Cook over low heat, gently tossing the pasta with the sauce for 2 minutes to allow it to marry with the sauce. The pasta should still be firm to the bite. Transfer to a platter or bowl, garnish with more chopped parsley, and serve.

PENNE WITH TOMATO SAUCE PASTA RECIPE BY TASTY



Penne With Tomato Sauce Pasta Recipe by Tasty image

Here's what you need: olive oil, medium onion, red chili flakes, garlic, crushed tomato, salt, penne pasta

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
½ medium onion, finely diced
½ teaspoon red chili flakes
1 clove garlic, minced
14 oz crushed tomato, 1 can
salt, to taste
½ lb penne pasta

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!

Nutrition Facts : Calories 313 calories, Carbohydrate 52 grams, Fat 7 grams, Fiber 4 grams, Protein 9 grams, Sugar 7 grams

GARLIC PENNE PASTA



Garlic Penne Pasta image

This recipe is so easy to make, tastes great and is a big hit at dinner time. It's even a hit as leftovers! It uses simple ingredients that you always have on hand and you can replace the penne with any pasta you want.

Provided by Taliesen

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package penne pasta
¼ cup olive oil, divided
3 cloves garlic, chopped
2 sun-dried tomatoes, chopped
1 tablespoon dried parsley
1 teaspoon crushed red pepper flakes
½ teaspoon black pepper
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.

Nutrition Facts : Calories 276.1 calories, Carbohydrate 41.9 g, Cholesterol 2.2 mg, Fat 8.9 g, Fiber 2.2 g, Protein 8.6 g, SaturatedFat 1.7 g, Sodium 52.9 mg, Sugar 2.1 g

PENNE PASTA WITH PEPPERS



Penne Pasta with Peppers image

This excellent and easy recipe can be topped with fresh basil and Parmesan cheese to add some extra zest. Enjoy with some garlic bread for a light meal, if desired.

Provided by Donna Lasater

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Yield 5

Number Of Ingredients 6

1 pound penne pasta
2 tablespoons olive oil
2 red onions, cut into strips
2 cloves garlic, chopped
3 red bell peppers, chopped
2 yellow bell pepper, chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  • Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.

Nutrition Facts : Calories 431.9 calories, Carbohydrate 79.9 g, Fat 7.8 g, Fiber 5.8 g, Protein 14 g, SaturatedFat 1.3 g, Sodium 9.7 mg, Sugar 8.6 g

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