in Recipes

Penne with tomato and caper sauce

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Ingredients for 2 servings:

  • 250 g penne, e.g. penne lisce or other pasta
  • 1 pork schnitzel, approx. 250 g, from the topside
  • 1 shallot(s)
  • 2 tomatoes
  • 1 tbsp oil for frying
  • 125 ml tomato juice
  • 125 ml vegetable stock
  • 50 g capers
  • Sauce thickener, light or flour to bind

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cook the pasta according to the package instructions. Cut the schnitzel into strips or cubes. Quarter the shallot and deseed and quarter the tomatoes. Heat the oil in a pan and fry the meat for 3 minutes. Season the meat with salt and pepper and remove. Brown the onion in the frying fat. Deglaze with stock and tomato juice, add the tomato quarters and capers. Return the meat and simmer for about 3 minutes. Thicken with sauce thickener or flour and bring back to a boil. Season the sauce with salt and pepper and serve with the pasta on two plates.

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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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