Penne Fresca
This is a work in progress. First attempt:
1/2 bag (1/2 pound?) Penne.
2 Roma Tomatos cut into 16 pieces each
1/4 large red onion diced
4 cloves garlic diced
fresh oregano chopped fine
White wine (1/4 cup?)
Olive Oil 3-4tbsp
Salt
Pepper
Spinach
Parmesan cheese
Kalamata Olives
Start cooking Penne. (Keep checking. Drain when ready. If you can time the recipe right, it will be ready when you need it.) Heat several tablespoons of olive oil (don’t skimp) in a pan. Add garlic. Cook for 20 seconds or so. Add red onion. Cook for 2 minutes. Add tomatoes, salt, several tbsp wine, oregano. Cook 2 more minutes. Add a good handful of spinach. Cook until wilted. By this time, the penne should be done, and drained. Add the penne to the pan, and toss for a minute. Add freshly ground pepper, plate it, top with parmesan cheese and kalamata olives.
This was good, but could have used more acidity (tanginess). Options for next time are, add some lime juice or some kind of vinegar with the wine, or use crumbled feta cheese instead of parmesan.
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