…with Pasta

Getaway (South Africa) - - FOOD -

Serves 4 • 500g penne rigate or riga­toni • sea salt • ½ batch Napo­le­tana sauce • sea salt flakes and freshly ground black pep­per Fill a large pot to the brim with water, put the lid on and bring to a gal­lop­ing boil. Add the pasta and then lots of salt. Once the water comes back to the boil, cook the pasta for ex­actly seven min­utes. Drain the pasta (don’t rinse) and add back to the pot. Add the Napo­le­tana sauce and cook briefly, over medium-high heat, stir­ring, un­til the pasta is well coated. Serve im­me­di­ately, sprin­kled with salt and pep­per.


• When aubergines peak in mid- to late sum­mer, use the sauce for melan­zane parmi­giana. • Make the eggs from Get­away March 2017, us­ing Napo­le­tana sauce in­stead of the spicy to­mato sauce. • Save any left­over sauce for spoon­ing onto cheese­burg­ers.

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