How to make Penne With Herb And Tomato Sauce - Penne served with fresh tomato sauce flavoured with mixed herbs.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Penne Pasta, Fresh Basil

Cuisine : Italian

Course : Noodles and Pastas

Penne With Herb And Tomato Sauce Recipe Card

Penne With Herb And Tomato Sauce

Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity.  Italian cuisine is simple and a number of dishes having only four to eight ingredients.  They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine.  Italian cuisine is known for its regional diversity each with a distinct taste.  This cuisine today is probably one of the most popular in the world.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Penne With Herb And Tomato Sauce Recipe

  • Penne Pasta 200 grams

  • Fresh Basil a few

  • Tomatoes chopped 8 medium

  • Olive oil 1 tablespoon

  • Bay leaf 1

  • Onion chopped 1 medium

  • Celery chopped 1/2 stalk

  • Leek chopped 1

  • Vegetable stock 2 cups

  • Butter 1 tablespoon

  • Whole wheat flour (atta) 2 tablespoons

  • Skimmed milk 1 cup

  • Salt to taste

  • White pepper powder 1 teaspoon

  • Green capsicum 1/2 inch pieces 1 medium

  • Dried mixed herbs 2 teaspoons


Step 1

Boil penne pasta in three to four cups of water. Do not overcook. Drain, refresh in cold water. Drain and keep aside.

Step 2

Wash basil leaves and keep them in cold water to be used for garnishing. Heat olive oil in a pan and add bay leaf and onion and sauté till translucent.

Step 3

Add celery and leek and stir-fry for a two to three minutes. Add tomatoes and sauté. Add vegetable stock and cook on high heat for ten minutes, stirring occasionally.

Step 4

Reduce heat and simmer for about five minutes. Remove from heat and cool. Puree tomato mixture in a blender. Heat butter in a pan.

Step 5

Add whole wheat flour and cook on medium heat for two to three minutes, stirring continuously.

Step 6

Add skimmed milk, a little at a time, and stir continuously to avoid lumps. Cook on low heat till you get a thick sauce. Season with salt and white pepper powder.

Step 7

Stir in pureed tomato sauce, capsicum and boiled penne pasta. Heat thoroughly, add mixed dried herbs and serve hot garnished with basil leaves.