Panasonic NN-S784, NN-T704 g Penne Cups Boiling water ⁄2 cup, To cook by Sensor Cook/ Auto Cook

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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
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 oil, 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 (S) Å

Serves: 4

Ingredients:
250 g	penne
6 cups	boiling water
1⁄2 cup	sun-dried tomatoes 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 / Auto Cook.

While pasta is cooking, prepare sauce. Place all ingredients except ham and extra parmesan cheese in a blender. process until smooth. Drain pasta and add sauce. Serve topped with ham and extra parmesan cheese.

To cook by Sensor Cook / Auto Cook:

Prepare Pasta as above. Refer to Pasta directions on page 31.

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	Pesto and Fettucine
PESTO AND FETTUCINE (S) Å
Serves: 6 to 8
Ingredients:
6 cups	boiling water
250 g	fettucine
2	cloves garlic, crushed
1⁄2 cup	chopped fresh basil leaves
1 tablespoon	pinenuts, finely chopped
1⁄2 cup	grated Parmesan cheese
1 cup	olive oil
	salt and black pepper

Method:

Place water in a 3-litre casserole dish. Add fettucine. Cook on P10 for 14 to 16 minutes, or cook by Sensor Cook / Auto Cook.

Mix together garlic, basil, nuts and cheese. Gradually pour in olive oil, stirring constantly. Season and stir through drained fettucine. Tip: Olive oil may be added to the sauce by placing all ingredients into a food processor and pouring through the opening in a constant fine stream.

To cook by Sensor Cook / Auto Cook:

Prepare Pasta as above. Refer to Pasta directions on page 31.

SPAGHETTI WITH CHILLI TOMATO SAUCE (S) Å

Serves: 4
Ingredients:
250 g	spaghetti
4 cups	boiling water
1 tablespoon	olive oil
1	onion, finely chopped
2	cloves garlic, crushed
1 (425 g)	can crushed tomatoes
2 teaspoons	crushed chillies
2 tablespoons	freshly chopped basil
	cracked black 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 / Auto 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/ Auto Cook:

Prepare Pasta as above. Refer to Pasta directions on page 31.