– 49 –
P
ENNE
P
UTTANESCA
Serves: 4
Ingredients:
500 g
Penne Pasta
2 litres
boiling water
1 tablespoon
olive oil
3
cloves garlic, crushed
1 teaspoon
dried chilli fl akes
1 kg (approx 5)
tomatoes, roughly chopped
200 g
kalamata olives, pitted
8
anchovy fi llets, drained and
chopped
1
⁄
3
cup
capers, drained and rinsed
1
⁄
3
cup
fl at leaf parsley, chopped
2 tablespoons
fi nely 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.
C
REAMY
S
UN-DRIED
T
OMATO
P
ENNE
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 securely 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.
S
PAGHETTI WITH
C
HILLI
T
OMATO
S
AUCE
Serves: 4
Ingredients:
250 g
spaghetti
4 cups
boiling water
1 tablespoon
olive oil
1
onion, fi nely 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 securely with plastic wrap.
Select
Dried Pasta
, then
Start
.
C
REAMY
B
ACON
S
AUCE
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.
M
ACARONI AND
C
HEESE
Serves: 4 to 6
Ingredients:
40g
butter
1
onion, fi nely chopped
2 tablespoons
fl our
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 fl our, 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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2011-6-29 10:41:43
2011-6-29 10:41:43
