– 58 –
Rice, Pasta and Noodles
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-
D
RIED
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 blender. 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.
Refer to Dried Pasta directions on page 57.
Tip:
To toast
1
⁄
4
cup pinenuts place into a small bowl.
Cook on P10 for 3 to 4 minutes, stirring every minute.
P
ESTO AND
F
ETTUCINE
Serves: 6 to 8
Ingredients:
6 cups boiling water
250 g fettucine
2 cloves garlic, crushed
1
⁄
2
cup chopped fresh basil leaves
1 tablespoon pinenuts, fi nely chopped
1
⁄
2
cup grated Parmesan cheese
1 cup olive oil
salt and black pepper
Method:
Place water in a 3-litre casserole dish. Add fettucine.
Cook on P10 for 14 to 16 minutes. Mix together garlic,
basil, nuts and cheese. Gradually pour in olive oil, stirring
constantly. Season and stir through drained fettucine.
Tip: Olive oil may be added to the sauce by placing
all ingredients into a food processor and pouring
through the opening in a constant fi ne stream.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Fresh Pasta directions on page 57.
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. 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.
Refer to Dried Pasta directions on page 57.
Pesto and Fettucine
F00039Y40QP_CB.indd 58F00039Y40QP_CB.indd 58 2011-6-29 15:38:132011-6-29 15:38:13
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