Here is a wonderful recipe from Patricia Wells THE FRENCH KITCHEN COOKBOOK that I find ideal for a chilly winter night when you want a substantial dish with rich flavors without slaving over a hot stove.
Here is a wonderful recipe from Patricia Wells THE FRENCH KITCHEN COOKBOOK that I find ideal for a chilly winter night when you want a substantial dish with rich flavors without slaving over a hot stove. Perfect for the early morning raid on the refrigerator or reheated the next day.
Penne with Tomatoes, rosemary, olives, artichokes, and capers• 6 servings
equipment: A 10-quart (10 l) pasta pot fitted with a colander; 6 warmed, shallow soup bowls.
3 tablespoons course sea salt
1 pound (500 g) Italian penne pasta
2 cups (500 ml) tomato sauce or one 28-ounce (794 g) can diced Italian tomatoes in juice
1 tablespoon finely minced fresh rosemary
1/2 cup (60 g) best-quality brine-cured black olives, pitted and halved lengthwise
12 artichoke hearts marinated in olive oil, drained and cut into bite-size pieces
1/2 cup (60 g) capers in vinegar, drained
1 teaspoon fennel seeds
8 ounces (250 g) Italian whole-milk Mozzarella, cut into bite-size pieces
4 tablespoons fresh basil leaves, torn
Hot red pepper flakes, for serving
1. In the pasta pot, bring 8 quarts (8 l) of water to a rolling boil over high heat. Add the salt and the
pasta, stirring to prevent the pasta from sticking. Cook until tender but firm to the bite.
2. Meanwhile, in a saucepan that is large enough to hold the cooked pasta, combine the tomato sauce or canned tomatoes, rosemary, olives, artichokes, capers, and fennel seeds. Simmer while the pasta is cooking.
3. When the pasta is cooked, remove the pot from the heat. Remove the colander and drain the pasta over the sink, shaking to remove the excess water. Immediately transfer the drained pasta to the sauce in the saucepan. Toss to evenly coat the pasta. Cover and let rest for 1 to 2 minutes to allow the pasta to thoroughly absorb the sauce. Taste for seasoning. Transfer to the warmed soup bowls, and garnish with the cheese and basil. Pass the red pepper flakes.
Buy the book and start enjoying Patricia’s recipes immediately