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Chilli Penne Version 3

May 24, 2005

chilli penne (v3) – serves about 3.. freezes and reheats well.


This is a recipe derived from what I had in the house one day, so feel free to experiment with this. If you don’t have some of the herbs or whatever it’s no big deal, but I find what I use in it is all stuff that’s good to have anyway because it’s useful in a lot of different stuff. You can certainly add more veg or different types of meat or leftovers or whatever for a different taste. The main plus with this is that if you want to do things quickly you can do the preparation and the cooking in the time it takes the pasta to cook, or in less than 20 minutes you can have a fairly relaxed cooking episode by doing a few mins of preparation, popping on the pasta, and then leisurely doing the sauce.


Ingredients that keep in the cupboard for ages
tin of armanada thick & Rich basil & garlic flavoured tomatoes (in the tinned tomatoes section of supermarket, about $1.30)

1 tablespoon parmesan cheese (the gross prepackaged kind, not fresh)

3 teaspoons dried oregano

salt and pepper to taste (usually about half a teaspoon of salt, and a good 20 grinds of freshly ground black pepper - you can buy a refillable grinder for about $6 from supermarket)

300g ish penne pasta (or other shells if you prefer)

Ingredients that keep in the fridge for ages
1.5 teaspoons minced chilli (adjust this to taste)

50 – 100g salami (use hot salami if you like.. you could also just use ham or whatever or leave this out for a vegetarian dish), diced

fresh ingredients

few handfuls of spinach, rinsed and chopped

1 large or 2 small/med tomatoes, chopped

100g feta cheese (buy it from the supermarket deli not the cheese section where it's more expensive. Greek is nicest, but don't add any extra salt to the recipe, or australian is ok but has a subtler flavour), crumbled

diced onion (optional)


method

Cook pasta however you like… Cooking the sauce takes about 7 – 10 minutes once everything is prepared so usually I do all my chopping and stuff first, then put on the pasta, then start the sauce.


Spray your pan with oil spray, or drop in a little olive oil. High heat is fine. Put in your minced chilli, if you’re using an onion add it now and brown it, otherwise just go straight to the tinned tomatoes. Lower heat to medium if it starts spitting at you.

When I prepare everything else (fresh tomatoes, spinach, feta cheese, oregano, parmesan, salt, pepper) I put it all together in a bowl so I can just bung it in once the tomatoes have been going about 2 minutes. Bring the heat back up to high and just keep stirring every minute or so for the next 5-ish minutes, the sauce will thicken and it will be done. Taste it for seasoning (salt, pepper, whatever) if you like. Stir in the salami.


Strain the pasta and mix it all together.

Posted by lee_taylor at May 24, 2005 01:21 PM