Panasonic NN-ST641W manual Penne Puttanesca, Creamy SUN-DRIED Tomato Penne, Creamy Bacon Sauce

Page 49

PENNE PUTTANESCA

Serves: 4

 

Ingredients:

 

500 g

Penne Pasta

2 litres

boiling water

1 tablespoon

olive oil

3

cloves garlic, crushed

1 teaspoon

dried chilli flakes

1 kg (approx 5)

tomatoes, roughly chopped

200 g

kalamata olives, pitted

8

anchovy fillets, drained and

 

chopped

1⁄3 cup

capers, drained and rinsed

1⁄3 cup

flat leaf parsley, chopped

2 tablespoons

finely shredded basil leaves

Method:

Place pasta and boiling water into a 4-litre dish. Stir and cook on High for 12 to 14 minutes or until tender. Drain and set aside. Place oi and garlic into a 2 litre dish and cook on High for 1 minutes. Stir in chilli and tomatoes. Cover and cook and High for 5 minutes, stir halfway through cooking. Add remaining ingredients and cook on High for a further 10 minutes or until tomatoes break down and sauce has thickened. Stir sauce into pasta. Cover and cook on High for 2 to 3 minutes to heat through. Season and serve topped with extra basil leaves or parsley.

CREAMY SUN-DRIED TOMATO PENNE

Serves: 4

 

Ingredients:

 

250 g

penne

6 cups

boiling water

1⁄2 cup

sun-dried tamatoes in oil, drained

1 cup

basil leaves

1⁄4

cup

toasted pinenuts

1⁄3

cup

grated parmesan cheese

300 ml

cream

1⁄2

cup

sliced ham

1⁄4

cup

grated parmesan cheese, extra

Method:

Place pasta and water in a 4-litre casserole dish. Cook on High for 14 to 16 minutes. While pasta is cooking, prepare sauce. Place all ingredients except ham and extra parmesan cheese into a food processor. Process until smooth. Drain pasta and add sauce. Serve topped with ham and extra parmesan cheese.

To cook by Auto Cook:

Prepare as above. Select Dried Pasta, press Serving/Weight Pad to select 250 g then press Start.

Tip:

To toast 1⁄4 cup pinenuts place into a small bowl. Cook on High for 3 to 4 minutes, stirring every minute.

SPAGHETTI WITH CHILLI TOMATO SAUCE

Serves: 4

 

Ingredients:

 

250 g

spaghetti

4 cups

boiling water

1 tablespoon

olive oil

1

onion, finely chopped

2

cloves garlic, crushed

425 g

can crushed tomatoes

2 teaspoons

crushed chillies

2 tablespoons

fresh chopped basil

1 teaspoon

pepper

Method:

Place spaghetti and water in a 3-litre casserole dish. Cook on High for 12 to 14 minutes.

Stand, covered, for 2 minutes. Drain. Place oil, onion and garlic in a 4-cup jug. Cook on High for 1 to 2 minutes. Add tomatoes, chillies, basil and pepper. Stir until combined. Cover and cook on Med-High for 10 to 15 minutes, stirring halfway through cooking. Serve with spaghetti.

To cook by Auto Cook:

Prepare as above. Select Dried Pasta, press Serving/Weight Pad to select 250 g, then press Start.

CREAMY BACON SAUCE

Makes: Approximately 300 ml

Ingredients:

 

1

onion, chopped

3

bacon rashers, chopped

1 teaspoon

minced garlic

300 ml

cream

1⁄4 cup

Parmesan cheese

 

pepper

2 tablespoons

chopped fresh parsley

Method:

Place onion, bacon and garlic in a 2-litre casserole dish. Cook on High for 4 to 5 minutes. Add cream, Parmesan cheese, pepper, parsley and stock. Mix well. Cook on High for 3 to 4 minutes. Serve with cooked Fettuccine.

MACARONI AND CHEESE

Serves: 4 to 6

 

Ingredients:

 

40g butter

 

1

onion, finely chopped

2 tablespoons

flour

2 cups

milk

1 cup

grated tasty cheese

6 cups

cooked macaroni, drained well

1⁄2 cup

extra grated tasty cheese

 

paprika

Method:

Place butter and onion in a 2-litre casserole dish and cook on High for 3 to 5 minutes. Add flour, mix well and cook on High for 1 minute. Blend in milk and cook on High for 4 to 5 minutes, stirring halfway through cooking. Add cheese to sauce and season. Place macaroni and sauce in a 3-litre casserole dish. Mix well. Top with extra cheese and sprinkle with paprika. Cook on High for 6 to 8 minutes.

Rice, Pasta and Noodles

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Page 48 Page 50
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