PENNE WITH STEWED TOMATOES – Recipe by Piero Benigni – The Italian cuisine is generally simple and this recipe, typical of Calabria and other southern regions, makes no exception. Pasta, tomatoes, herbs and flavourings combine in an outstanding and conquering dish. It can be easily prepared in about 30 minutes.
Ingredients for 2 people
- 170 gpenne rigate (6 oz)
- 250 gtomatoes (8 1/2 oz)
- 4 spoonstomato sauce
- 4 spoonsolive oil
- 3 spoonsbread crumb (heaping)
- 1 sprigparsley
- 2 clovesgarlic
- 1 pinchchili pepper (red hot)
- 1 sprigbasil
- 12olives
- 1 spooncapers (in salt or pickled)
- oregano (at taste)
- black pepper (at taste)
- salt (at taste)
- 2 spoonscheese (parmesan or pecorino)
Tools for Penne with stewed tomatoes
- Pot
- Pan 12 ” with lid
- Chopping Board
- Knife
- Colander
- Wooden fork
- Scale
Getting ready
First peel tomatoes and cut into 8 to10 mm (about 3/8″) thick slices. Finely and separately chop garlic and parsley. Wash and dry capers. Next pour 4 tablespoons of olive oil in a large pan and heat over a low flame. Add garlic, some parsley and chili and gently brown for 2 minutes, then turn off flame. As shown in the photo a tilted pan allows a better browning.
Browning garlic
Put a large pot of salted water over a high flame. Next spread garlic on the pan and add tomato slices in a single layer. Pour tomato sauce and put breadcrumbs over slices. Season with salt, pepper, parsley, oregano and coarsely chopped basil leaves. Add black olives and capers.
The pan ready for tomato stewing
Cooking this Penne with stewed tomatoes
Put pan over a very mild flame, cover with lid and stew for 5-8 minutes until tomatoes are tender but avoid stirring. Throw penne in the boiling water. When tomatoes are done, turn off flame and wait for pasta to be ready. Drain penne very “al dente” and save 2 cups of pasta water. Add penne into the pan.
Stir or sautée, adding a dash of pasta water from time to time until penne are “al dente”. Check and adjust salt if necessary.
Final cooking in the pan
Serve hot and top with more oregano, parsley, basil, grated parmesan or pecorino, pepper if you like. The dish must be eaten as soon as ready and it makes no sense to keep it in the fridge or freezer.
Notes
– In the oven: The dish can also be prepared in the oven: take a large baking dish and prepare tomatoes and seasoning as explained. Put in pre-heated oven at 180 ° (350°F) and stew tomatoes. Drain pasta al dente, add into the pan and stir until well combined with the sauce.
– “Al dente” means that pasta is cooked but still firm and has some core when tasting. Cooking time is generally shown on pasta packing, observe it but do not overcook! Rice is normally done in 16 minutes after the first broth added when preparing a risotto. Check it by chewing some grains with your incisors: you must feel a core.
– How much water and salt when boiling pasta or rice? The simple Italian rule is 1-10-100 and means 1 litre of water with 10 grams of salt every 100 grams of pasta. Converted in US measures, it is 2 qt of water with 1/3 oz of coarse salt every 3 1/2 oz of pasta. Coarse salt is normally used for the pasta water.