ALL TOGETHER PAN COOKED PENNE – Recipe by Piero Benigni & Mama’s Italian cooking – This fragrant and tasty pasta is made in an unusual way: all raw ingredients are put together in the pan, then cooked with little by little added water. The flavor is more intense, thanks to the pasta starch that remains in the finished dish instead of being dispersed in the boiling water.
- DifficultyVery easy
- CostVery cheap
- Preparation time15 Minutes
- Cooking time15 Minutes
- Serving2
- Cooking methodStove
- CuisineItalian
Ingredients for 2 people
- 170 gpenne rigate (6 oz)
- 300 gtomatoes (10 oz)
- 2 clovesgarlic
- 4 leavesbasil
- 1 sprigparsley
- 1 spooncapers (pickled or salted)
- 60 gonion (2 oz)
- 12olives (black or green)
- 2 spoonsolive oil
- chili pepper (at taste)
- cheese (grated Parmesan, at taste)
- black pepper (at taste)
Tools for the all together pan cooked penne
- Cooker
- Pan for sautéing, 11″, w/lid
- Chopping Board
- Knife
- Wooden fork
- Scale
Preparation
Peel, clean, cut tomatoes into pieces. Wash capers, coarsely chop if large-size. Finely chop garlic, basil and onion. Finely and separately chop parsley. Stone olives if needed, chop them if you like to.
Put all the ingredients in the pan but save a little parsley for the final topping. Stir, pour a cup of water, place over medium heat and cover with lid. When water starts boiling adjust flame to a gentle simmering with lid. Stir often and add a little water when necessary. After about 6 minutes salt moderately and continue.
When penne are still hard to chew (very al dente) uncover, increase flame and continue cooking in the same way. Before the end stop adding water and make sure to have a thick and abundant gravy when penne are al dente. Season with salt and serve without delay. Top with remaining parsley, add parmesan and pepper to taste.
When penne are still quite hard to chew, remove lid and carry on cooking
NOTES
– Cooking time cannot be defined in advance as it depends on the pan, on the pasta and on the amount of present water: consider 12 to 18 minutes.
– If tomato is very ripe and tender, a long cooking time can reduce it to really small pieces. If you prefer that bigger pieces remain in the finished dish, you can put it in two times: half of it at the beginning with all ingredients, the other half after 7-8 minutes of cooking.
– Out of the tomato season I recommend making the dish with a 400 g (14 oz) can of peeled tomatoes, saving the accompanying sauce for other uses. Cut into pieces, remove the green core if present and use as described for the fresh ones.
– You can also make the dish with spaghetti or other long pasta: put it in a pot with a little boiling water and cook for 3 minutes to soften. Drain, put into the pan, add all ingredients. Stir and until available cook with the pot water, then use tap water.
Link of this All together pan cooked penne and others
More pasta and rice recipes in the blog – see hereunder “Recipes in alphabetical order“
LINKS TO THIS BLOG:
mamasitaliancooking.altervista.org
recipes-in-alphabetical-order/
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facebook.groups.mamasitaliancooking
LINKS TO MY OTHER BLOG & GROUPS IN ITALIAN:
blog.giallozafferano.pierobenigni
facebook.com.cucinadipiero
facebook.com.groups.cucinadipieroeamici
facebook.com.groups.cucinaealtredisgrazie
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