Panasonic NN-ST641W manual Rice, Pasta and Noodles

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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