Italian Pasta

PENNE NAPOLITAN

Ingredients
100 gms          Penne pasta
150 gms          Tomato Cubes
01 tbsp           Onion Chopped
01 tbsp          Garlic Chopped
20 gms           Mozzarella Cheese
½ tbsp            Basil Chopped
01 tbsp           Olive Oil
Salt & pepper to taste

To make the sauce:
-    Heat the Olive Oil in a pan.
-    Add Garlic/ Onion and fry until golden brown
-    Then add Tomato, stir and cover with a lid.
-    Keep for 5 minutes and then add basil & cheese.
-    Cook well and season with salt & pepper.

For the Pasta:
-    Follow the same method given for cooking of spaghetti.
-    Toss immediately with sauce and serve grated Parmesan separately.

SPAGHETTI ALA OLIO
PEPPERANCHINO

Ingredients
100 gm           Spaghetti
01 ltr              Water
½ tbsp            Dried Chilli Flakes
2 tbsp             Chopped Garlic
2 tbsp             Olive Oil
2 tbsp             Stock
1 tbsp             Chopped Parsley
1 tbsp             Grated Parmesan

Ala Olio Pepperanchino Sauce
1.    Heat olive oil in a pan.
2.    Add Garlic, when it turns golden brown, immediately add Chilli Flakes and bind with stock.
3.    Season with salt and sprinkle chopped parsley.

Method
-    Cook the Pasta in boiling water with Salt to taste (1 Itr. X 100 gm Pasta) and stir so that the Pasta does not stick together.
-    Taste the Pasta and drain when it is still a little uncooked (AI Dante).
-    Toss immediately with the Ala Olio Sauce and serve.

(If you need to reserve the pasta for later use, hold the cooked & drained pasta on to running cold water, when it is cold, place on a colander drain excess water, transfer into a cleaned container & rub some olive oil)