Penne with ginger and tomato


Gourmet Traveller (Australia) - - Quick Meals -

The best pasta of­ten starts with a sim­ple base, pepped up with in­gre­di­ents like chilli, parme­san and herbs. This pasta fol­lows the model, but a lit­tle added ginger gives the dish an un­ex­pected warmth and vi­brancy.

60 ml (1⁄4 cup) olive oil

1 red onion, diced

800 gm canned diced toma­toes 20 gm ginger, finely chopped, plus ex­tra finely grated ginger to taste

2 small red chill­ies, finely chopped

500 gm penne rigate Ex­tra-vir­gin olive oil and finely grated parme­san, to serve 1 Heat oil in a deep-sided fry­ing pan over medium heat. Add onion and cook, stir­ring, un­til soft and trans­par­ent

(10 min­utes). Add toma­toes, ginger and chilli, and cook, stir­ring oc­ca­sion­ally, un­til sauce deep­ens in colour (5 min­utes). Sea­son to taste with salt and ex­tra ginger.

2 Mean­while, cook pasta in a large saucepan of boil­ing salted wa­ter un­til al dente (8-10 min­utes). Drain, re­serv­ing a lit­tle pasta wa­ter.

3 Add pasta to tomato sauce and toss to coat, ad­ding a lit­tle re­served pasta wa­ter to loosen. Driz­zle with ex­travir­gin olive oil and serve topped with parme­san.

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