in Italy

Penne with vegetable sauce

updated

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Ingredients for 4 servings:

  • 2 stalk(s) Celery
  • 400 g tomato(s), (vine tomatoes)
  • ½ chili pepper(s)
  • 1 clove(s) garlic
  • 20 green peppercorns
  • ⅛ liter olive oil
  • 1 bunch of basil
  • ½ bunch parsley, flat
  • salt and pepper
  • 400g penne
  • ¼ red bell pepper(s), cut into small cubes
  • ¼ yellow bell pepper(s), cut into small cubes
  • 20 black olives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Summer hit

Cook the penne as usual. Vigorously blend the celery, tomatoes, chili pepper, garlic, and peppercorns with the olive oil in a blender. Add the basil and parsley and blend again. Strain through a sieve, season to taste, and gently heat in a pan. Mix the cooked penne into the sauce and serve on warmed plates. Garnish with the diced bell peppers, olives, and some basil.

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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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