You are running out of fresh ingredients and instead of dashing to the grocery store, you make do with what you have on hand. With some wieners in the refrigerator, pasta and canned tomatoes in the pantry, prepared this quick dish for dinner. While the sauce is cooking, boiled the pasta on the adjacent stove. Both ready simultaneously, the pasta tossed in the sauce, drizzled with some cheese and ready in minutes. A comforting dish especially enjoyed by my sons.
Penne pasta was used and the wieners cut into strips for uniformity in length. Wieners can be substituted with ham or shrimps. The marinara sauce can be made with fresh or canned tomatoes. A popular robust Italian sauce flavoured with onion, garlic, chilli flakes, pepper and basil. Marinara is derived from the word "marinaro" meaning "seafaring" in Italian. When the Spaniards introduced the tomato to Italians, sailors from Naples used them to make sauce that had a good shelf life. Perfect for their long voyages due to the acidic content in tomatoes. Versatile, this sauce is used as a base for many Italian dishes.
A tube-shaped pasta, penne originated in Campania, a region in Southern Italy. The word "penne" comes from the Italian word for "pen", referring to the angled ends of the tube resembling the tip of a quill pen. Readily available in grocery stores, this dried pasta is inexpensive and keeps well when stored in a cool, dry place. It's hollow shape makes it especially appealing and enjoyable. Moreover, it pairs beautifully with various sauces.
Penne pasta was used and the wieners cut into strips for uniformity in length. Wieners can be substituted with ham or shrimps. The marinara sauce can be made with fresh or canned tomatoes. A popular robust Italian sauce flavoured with onion, garlic, chilli flakes, pepper and basil. Marinara is derived from the word "marinaro" meaning "seafaring" in Italian. When the Spaniards introduced the tomato to Italians, sailors from Naples used them to make sauce that had a good shelf life. Perfect for their long voyages due to the acidic content in tomatoes. Versatile, this sauce is used as a base for many Italian dishes.
A tube-shaped pasta, penne originated in Campania, a region in Southern Italy. The word "penne" comes from the Italian word for "pen", referring to the angled ends of the tube resembling the tip of a quill pen. Readily available in grocery stores, this dried pasta is inexpensive and keeps well when stored in a cool, dry place. It's hollow shape makes it especially appealing and enjoyable. Moreover, it pairs beautifully with various sauces.
Quick Pasta With Tomato Sauce
(Serves 6)
Sauce
Ingredients:
1 large onion (chopped)
4 large cloves garlic (minced)
1/2 teaspoon red chilli flakes
freshly cracked black pepper
1 (28 ounce) can of crushed tomatoes
1 tablespoon tomato paste
1/4 cup extra-virgin olive oil
1/4 cup fresh basil leaves
a pinch of sugar
salt
Pasta
Ingredients:
1 pound penne (450 grams) or pasta of choice
parmesan cheese (grated, for garnishing)
water
salt
Method:
Cut each wieners into three, about 1 1/2-inches long. Then each piece into quarters. Set aside.
Bring a pot of water to a boil. Salt the water generously and add the penne. Cook till al dente (firm to the bite). Drain the water reserving 1/2 a cup in case you require to thin down the marinara sauce.
Simultaneously as the pasta is cooking, on the adjacent burner, heat oil in a pan and sauté the onions with garlic and chilli flakes for a couple of minutes. Do not burn the garlic. Add the wieners and fry well. Stir in the tomato paste and crushed tomatoes. Simmer on medium heat until the sauce starts to thicken. Season with salt, pepper and a pinch of sugar (to cut through the tartness). Tear basil leaves and add to the sauce.
Toss the pasta with the sauce and combine well.
Sprinkle some parmesan cheese and serve hot.
Note:
(Serves 6)
Sauce
Ingredients:
1 large onion (chopped)
4 large cloves garlic (minced)
1/2 teaspoon red chilli flakes
freshly cracked black pepper
1 (28 ounce) can of crushed tomatoes
1 tablespoon tomato paste
1/4 cup extra-virgin olive oil
1/4 cup fresh basil leaves
a pinch of sugar
salt
Pasta
Ingredients:
1 pound penne (450 grams) or pasta of choice
parmesan cheese (grated, for garnishing)
water
salt
Method:
Cut each wieners into three, about 1 1/2-inches long. Then each piece into quarters. Set aside.
Bring a pot of water to a boil. Salt the water generously and add the penne. Cook till al dente (firm to the bite). Drain the water reserving 1/2 a cup in case you require to thin down the marinara sauce.
Simultaneously as the pasta is cooking, on the adjacent burner, heat oil in a pan and sauté the onions with garlic and chilli flakes for a couple of minutes. Do not burn the garlic. Add the wieners and fry well. Stir in the tomato paste and crushed tomatoes. Simmer on medium heat until the sauce starts to thicken. Season with salt, pepper and a pinch of sugar (to cut through the tartness). Tear basil leaves and add to the sauce.
Toss the pasta with the sauce and combine well.
Sprinkle some parmesan cheese and serve hot.
Note:
- To prepare sauce with fresh tomatoes. Blanch 1 kg (2 1/4 pounds) tomatoes in hot water, remove skin and puree in a blender. Follow method for marinara sauce, replacing canned tomatoes for fresh tomato puree. Ensure to use a sieve to catch the seeds while adding the tomato puree into the pan.
- When using fresh tomatoes, the sauce needs to be cooked a bit longer to reduce moisture and thicken.
- For chilli flakes, take 1 crisp dried chilli and crush with your fingers directly into the pan.
- Juicy jumbos wieners were used.
