Simple Penne Rigate

Ingredients

 

500g Penne Pasta

Block of Parmesan Cheese

1 tbsp Salt

Extra Vrgin olive oil

For Sauce

200g Streaky bacon, Slice into strips

2 tbsp Extra Virgin Olive Oil

4 cloves Garlic, mince finely

10 Cherry Tomatoes

1 bunch of Parsley, Chooped finely (Optional but reccomended)

 

Method

 

1. Boil a pot of water and dump in 1 tbsp Salt and some drops of Extra Virgin Olive Oil. 

2. Once boiled, throw in Penne and boil for 10 to 12 mins or depending on your choice of done-ness. 

3. In a Pan, heat up Extra Virgin Olive Oil and stir fry garlic. Add in bacon to release flavour.

4. Once bacon has released its flavour, add cherry tomatoes and stir for 5 mins. 

5. Once Penne is done, drain and dump into the sauce.

6. Mix well in the pan and throw in half of the chopped Parsley.

7. Plate your Penne and scatter half of the chopped Parsley all over.

8. Grate Parmesan Cheese on top.

9. Enjoy!

Ratatouille Penne Rigate

Ingredients

1 Pkt Penne Rigate

1 purple eggplant, cubed

2 zucchinis, cubed

1 onion, quartered

1 carrot, cut to bite size pieces

2 stalk celery, cut to bite size pieces

3 cloves garlic, chopped

200g tomatoes, peeled and cubed

100g tomato puree

50 to 100ml dry red wine* 

1 sprig rosemary 

1 sprig thyme 

1 sprig Parsley

3tbsp extra virgin olive oil

Salt and freshly-ground pepper to taste

Method

1. Heat the oil in a heavy-bottom pan. Add the eggplant and cook until lightly browned. Remove and set aside.

2. In the same pan, cook the zucchinis the same way. Remove and set aside.

3. In the same pan, cook the onion until aroma. Add carrot and celery and cook until tender, add garlic, eggplant, zucchini, tomato and tomato puree.

4. Add rosemary and thyme leaves to the ratatouille. Simmer over low heat for 1hour. Stir from time to time. Add in red wine to simmer to the consistency you like (*Optional but it brings more flavour)

5. Season to taste with salt and pepper.

6. In the meantime, cook Penne Rigate according to packet instruction

7. Drain Penne Rigate, and arrange on a plate. Drizzle Extra Virgin Olive Oil over and season with salt and pepper.

8. Remove Ratatouille from heat and lay over the Penne Rigate. Sprinkle with chopped parsley. Serve immediately.

9. Enjoy!

三杯鸡 Penne Rigate (East Meet West)

Ingredients

450g chicken parts, cut to small pieces 

1 1/2 tbsp sesame oil

1 1/2 tbsp light soy sauce 

1 1/2 tbsp Chinese wine (Hua Tiao/Shao Hsing)

1 tsp dark soy sauce

10 cloves garlic, peeled & slightly bruised

6 thick slices ginger

2 stalks spring onions, cut to 2 cm strips

40ml water

1/2 tsp sugar

1 pkt Penne Rigate 

Method 

1. Heat sesame oil in wok and add garlic cloves, ginger, the white ends of the spring onions. Stir fry until fragrant, about 30 seconds.

2. Add chicken pieces and stir fry until the surface is no longer pink.

3. Sizzle Chinese wine and add light soy sauce, dark soy sauce, water and sugar. Stir evenly, and simmer for about 5 minutes.

4. Add the rest of the spring onions and continue simmering until the sauce is greatly reduced.

5. Cook pasta according to packet instructions.

6. Serve with  三杯鸡 over Penne.

7. Enjoy!