The days finally seem to be getting a little chilly here in the southern hemisphere, and there is nothing like the prospect of cold weather to provoke the tastebuds into longing for the tantalizing blend of tangy Tomato sauce and zingy spice.
The thought of Penne doused in a rich swirl of Tomato and Chili, redolent with freshly pressed garlic, is simply the only thing that pulled me out’ta bed this morning. Purist often moan at me for adding Olives and cream to my Penne Aribbata, so if you prefer leave both out, but I think juicy Black Calamata Olives, and a dash of full cream add to the flavor.
Italian food, for me anyway, is not only about the dish, but also about the manner in which the dish is partnered and served. I like to team my Penne with twirls of Parmesan flakes and little bowls of freshly minced Chili and Garlic. Even in cool weather I like to serve my Pasta with an green salad, packed with tons of home grown Chives, Rocket leaves and Nasturtium buds and flowers. Try this if you need to add a touch of spice to a winters evening.
- 10-20 Cherry Tomatoes.
- 1 Onion, diced
- 1 Green Chilli, finely chopped.
- 1 can Tomato puree, or Whole Tomatoes chopped
- 1 Vegetable stock cube.
- 8-10 Fresh Basil leaves, shredded.
- 6 Spring Onions. Roughly Chopped..
- 6-8 Calamta Olives. Stoned, Chopped..
- 6 Cloves Garlic. Chopped..
- 1/4 cup cream..
- 1/4 cup new Peas or diced Green Pepper..
- 8 TBSP Olive Oil.
- 1/2 cup dry Penne per serving..
- 1/2 TBSP dried red Chilli..
- salt and pepper to taste. .
- 2 cups water..
Combine 6 TBSP of Olive Oil, chopped Onion (not Spring Onion), half the chopped Garlic, and chopped Green Chilli in a heavy based saucepan, sweat over very low heat for 20 min. Add puree Tomato, stock cube salt, pepper and water to pan. Reduce at high heat until Tomato sauce has thickened. Remove from heat, set aside.
Boil Penne according to packet instructions. When Penne is nearly cooked. Heat remainder of Olive oil and dried Chilli in a saucepan. When the oil is hot add Cherry Tomatoes, New peas, Olives, Spring onion and remainder of Garlic. Heat for 30 seconds remove for heat, add shredded Basil, stir. Add cream.
Drain Pasta, add 1 cup of Tomato sauce to Penne for every 2 cups of Pasta (reserve any left-over sauce for Lasagna or perhaps a baked potato dish (use within a week) ). Tip the Olive, Basil mix into the Pasta and Tomato sauce, stir to combine. Serve with Parmesan, shredded white Cheddar, extra Garlic and Chili.