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
For more recipes related to Penne With Herb And Tomato Sauce checkout Basil Sunflower Seed Pesto Pasta, Whole Wheat Pasta With Roasted Vegetables, Pasta Cake, Penne Arrabiata . You can also find more Noodles and Pastas recipes like Pasta With Red Pepper Sauce Potato Gnocchi Singapore Noodles Chicken Fajita Pasta
Penne With Herb And Tomato Sauce Recipe Card
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 ½ 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 ½ inch pieces 1 medium
Dried mixed herbs 2 teaspoons
Method
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.
Step 3
Heat olive oil in a pan and add bay leaf and onion and sauté till translucent. Add celery and leek and stir-fry for a two to three minutes.
Step 4
Add tomatoes and sauté. Add vegetable stock and cook on high heat for ten minutes, stirring occasionally.
Step 5
Reduce heat and simmer for about five minutes. Remove from heat and cool. Puree tomato mixture in a blender.
Step 6
Heat butter in a pan. Add whole wheat flour and cook on medium heat for two to three minutes, stirring continuously.
Step 7
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 8
Stir in pureed tomato sauce, capsicum and boiled penne pasta. Heat thoroughly, add mixed dried herbs. Mix well.
Step 9
Serve hot garnished with basil leaves.
Nutrition Info
Calories : 1363 Kcal
Carbohydrates : 228.9 gm
Protein : 40.7 gm
Fat : 31.6 gm
Other : 17.94gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
