POL MARTIN-PENNE A LA PROVENCALE
A great side dish ready in under 30 minutes! No need for adjustments, this is great just as printed. I hope you enjoy as much as we do.
Provided by daisygrl64
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- heat oil in saute pan over medium heat.
- add garlic, and parsley, cook 2 minutes.
- add olives, capers, and anchovies, mix and cook 2 minutes.
- incorporate tomatoes and cayenne pepper. season and cook for 6 minutes over medium heat.
- add hot pasta and cheese.
- mix and serve.
Nutrition Facts : Calories 162.3, Fat 12.3, SaturatedFat 3.4, Cholesterol 12.7, Sodium 432.5, Carbohydrate 7.5, Fiber 2.3, Sugar 3.8, Protein 6.8
PENNE PROVENCAL
A hearty, satisfying vegetarian main dish. This is also good served as a side dish with grilled meat or poultry.
Provided by Ginny Sue
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta in boiling water to desired doneness.
- Drain and set aside.
- Meanwhile, in Dutch oven or large saucepan, combine eggplant, tomatoes, beans, garlic, sugar, and pepper; mix well.
- Bring to a boil over medium-high heat.
- Reduce heat; simmer 10 to 15 minutes or until eggplant is tender.
- Add pasta to eggplant mixture; stir gently to mix.
- Sprinkle each serving with parsley.
Nutrition Facts : Calories 408.6, Fat 2, SaturatedFat 0.3, Sodium 455.8, Carbohydrate 88, Fiber 16.5, Sugar 11.2, Protein 14.4
PENNE ALLA PUTTANESCA
"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
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.
PASTA PROVENCALE
Make and share this Pasta Provencale recipe from Food.com.
Provided by KittyKitty
Categories Penne
Time 10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Saute first 5 ingredients in olive oil in a large skillet or Dutch oven over medium-high heat 3 minutes. Add tomatoes, basil, oregano, salt and pepper; stir well. Bring mixture to a boil; reduce heat, and simmer 1 minute. Remove from heat; transfer to a serving bowl. Add pasta and Parmesan cheese; toss gently. Serve hot.
Nutrition Facts : Calories 189.5, Fat 6.6, SaturatedFat 1.5, Cholesterol 3.7, Sodium 319.8, Carbohydrate 29.1, Fiber 5.3, Sugar 5.2, Protein 6.3
PENNE PROVENCAL
Number Of Ingredients 7
Steps:
- 1. Cook penne to desired doneness as directed on package. Drain cover to keep warm.2. Meanwhile, in Dutch oven or large saucepan, combine eggplant, tomatoes, beans, garlic and sugar mix well. Bring to a boil over medium-high heat. Reduce heat to low simmer 10 to 15 minutes or until eggplant is tender. If desired, add coarse ground black pepper to taste.3. Add penne to eggplant mixture toss gently to mix. Sprinkle with parsley.Nutrition Information Per Serving: Serving Size: 1 1/3 Cups * Calories: 270 * Calories from Fat: 10 * % Daily Value: Total Fat: 1 g 2% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 370 mg 15% * Total Carbohydrate: 53 g 18% * Dietary Fiber: 7 g 28% * Sugars: 9 g * Protein: 12 g * Vitamin A: 20% * Vitamin C: 25% * Calcium: 8% * Iron: 20% * Dietary Exchanges: 3 Starch, 1 Vegetable or 3 Carbohydrate, 1 Vegetable
Nutrition Facts : Nutritional Facts Serves
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