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Konjac penne with tomato and rocket sauce

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Ingredients for 1 servings:

  • 200 g konjac noodles (penne)
  • 2 tomatoes
  • 2 tbsp olive oil
  • 1 shallot(s)
  • 1 tbsp tomato paste
  • ½ bunch arugula
  • 2 tbsp red wine
  • some water
  • salt and pepper
  • 1 tsp sugar
  • 1 tsp oregano
  • e.g. Parmesan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Wash and dice the tomatoes. Peel and finely chop the shallot. Sauté in hot olive oil, add tomato paste and sugar. Simmer with the tomatoes and 2 tablespoons of red wine, if desired. Add oregano. Prepare the pasta according to the package instructions and stir in a little water. Season with salt and pepper. Wash and roughly chop the arugula. Stir into the pasta. Serve with Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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