Monday, March 23, 2009

Penne alla Vesuviana

1lb dried Penne or similar pasta of your choice
4-6Tbs Olive Oil (Extra Virgin is best)
3 medium Tomatoes (skinned, seeded and chopped up)
1Tbs Tomato Puree
1/2tsp Sugar
1/4lb Buffalo Mozzarella, drained and diced (buffalo mozzarella is made with buffalo milk, you may sub other mozzarella but the taste won't be the same)
2-4oz Parmesean, freshly grated (don't use the Kraft stuff, splurge on the good stuff at the deli)
1 1/2tsp Oregano
Fresh Basil, torn
Salt and Black Pepper to taste
1 (15oz) can of Black Olives, drained but kept whole

Boil 8 Qts water (well salted and/or oiled). When water reaches fast boil add penne and boil until it reaches al dente ("to the teeth"). Drain and return to pan.

Heat olive oil in skillet, as soon as the pasta is put to the boil. Add tomatoes, puree, sugar, salt and pepper to skillet. Cook over medium-high heat for about 2 mintues. Add cheese and oregano. Stir well, then cover and simmer over a very low heat until pasta is done cooking (about 5-7 minutes).

Spoon sauce onto pasta, stirring well to coat. Add basil and black olives, enjoy! Serves about 4. Goes well with most chicken dishes.

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