Panasonic NN-ST680S, NN-ST780S manual Cook

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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
1⁄3 cup	chopped
	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 P10 for 12 to 14 minutes or until tender. Drain and set aside. Place oi and garlic into a 2 litre dish and cook on P10 for 1 minutes. Stir in chilli and tomatoes. Cover and cook and P10 for 5 minutes, stir halfway through cooking. Add remaining ingredients and cook on P10 for a further 10 minutes or until tomatoes break down and sauce has thickened. Stir sauce into pasta. Cover and cook on P10 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 P10 for 14 to 16 minutes, or cook by Sensor Cook. 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 Sensor Cook:

Prepare as above. Cover with plastic wrap. Select Dried Pasta, then Start.

Tip:

To toast 1⁄4 cup pinenuts place into a small bowl. Cook on P10 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 P10 for 12 to 14 minutes, or cook by Sensor

Cook.

Stand, covered, for 2 minutes. Drain. Place oil, onion and garlic in a 4-cup jug. Cook on P10 for 1 to 2 minutes. Add tomatoes, chillies, basil and pepper. Stir until combined. Cover and cook on P7 for 10 to 15 minutes, stirring halfway through cooking. Serve with spaghetti.

To cook by Sensor Cook:

Prepare as above. Cover with plastic wrap. Select Dried Pasta, then 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 P10 for 4 to 5 minutes. Add cream, Parmesan cheese, pepper, parsley and stock. Mix well. Cook on P10 for 3 to 4 minutes. Serve with cooked Fettuccine.

MACARONI AND CHEESE

Serves: 4 to 6
Ingredients:	butter
40g
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 P10 for 3 to 5 minutes. Add flour, mix well and cook on P10 for 1 minute. Blend in milk and cook on P10 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 P10 for 6 to 8 minutes.

Note: Macaroni can be cooked using Sensor Cook and Auto Cook functions.

Rice, Pasta and Noodles

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