Penne with Tomato Sauce and Grilled Vegetables
10.0 grams
Parmesan
30.0 grams
Black Olives
80.0 grams
Penne Pasta
40.0 grams
Button Mushrooms
50.0 grams
Green Bell Pepper
50.0 grams
Red Bell Pepper
10.0 grams
Garlic
3.0 grams
Fresh Oregano
3.0 grams
Fresh Thyme
3.0 grams
Flat Leaf Parsley
200.0 grams
Tomato Concasse by Let's Cook
- Time : 30.0 mins |
- Calories: 424.0 kcal |
- Protein : 18.0 g |
- Fat : 8.0 g |
- Carb. : 73.0 g
Preparation before cooking
1. Chop the garlic
2. Cut the red and green bell pepper in squares.
3. Cut the mushroom into 4 pieces each
4. Chop the parsley, oregano and thyme
5. Cut the black olives into half
2. Cut the red and green bell pepper in squares.
3. Cut the mushroom into 4 pieces each
4. Chop the parsley, oregano and thyme
5. Cut the black olives into half
Cooking
Pasta
1. In a medium size pot bring water to boil. Add salt and olive oil to the water.
2. Once the water is boiling, add the penne pasta to it. Cook for 8 to 9 minutes until the pasta is AL Dente or cooked
3. Drain the pasta from the water and reserve a little of the water for the sauce.
4. Drizzle little olive oil on the pasta to prevent it from sticking to each other.
Sauce
1. Heat a medium size pan and add olive oil to it
2. Add the chopped garlic to the pan and saute for a few seconds
3. Add the cut vegetables (Mushroom, Green and Red bell pepper) to the pan and grill them on high heat
4. Add the tomato concasse supplied with the recipe box to the cooked vegetables
5. Add the drained pasta and the cut black olives at this stage and adjust the seasoning with salt and pepper
6. Use the reserved pasta water to make the dish more saucy in case it becomes dry
7. Add the chopped herbs and Parmesan cheese. Reserve a little Parmesan and chopped parsley for garnish.
8. Remove from the heat.
1. In a medium size pot bring water to boil. Add salt and olive oil to the water.
2. Once the water is boiling, add the penne pasta to it. Cook for 8 to 9 minutes until the pasta is AL Dente or cooked
3. Drain the pasta from the water and reserve a little of the water for the sauce.
4. Drizzle little olive oil on the pasta to prevent it from sticking to each other.
Sauce
1. Heat a medium size pan and add olive oil to it
2. Add the chopped garlic to the pan and saute for a few seconds
3. Add the cut vegetables (Mushroom, Green and Red bell pepper) to the pan and grill them on high heat
4. Add the tomato concasse supplied with the recipe box to the cooked vegetables
5. Add the drained pasta and the cut black olives at this stage and adjust the seasoning with salt and pepper
6. Use the reserved pasta water to make the dish more saucy in case it becomes dry
7. Add the chopped herbs and Parmesan cheese. Reserve a little Parmesan and chopped parsley for garnish.
8. Remove from the heat.
Serve
Serve the pasta in a pasta plate or deep serving bowl. Garnish with the remaining chopped parsley and parmesan cheese. Drizzle some extra virgin olive and enjoy the dish hot.