– 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
F00039Y50QP_CB.indd 49F00039Y50QP_CB.indd 49 2011-6-29 10:41:432011-6-29 10:41:43
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