Penne pasta, sundried tomatoes and sweet chilies

Penne Pasta

Here's a quick little Italian dish that is easy to prepare and tastes delicious.
You can use your homemade pesto here too.

 

 

 

 

 

 

 

Ingredients (serves 2)

Ingredients

  • 250g penne pasta
  • 4 sundried tomatoes (chopped into 1cm pieces)
  • 4 sweet chilies(chopped into small rings, any kind of not-too-hot chili can be used)
  • 1/4 cup pine nuts
  • 3 garlic cloves
  • 1/4 cup olive oil
  • 1/4 cup pesto
  • salt and freshly ground black pepper to taste
  • 1/2 cup fresh basil leaves

Preparation

If you use dried sun-dried tomatoes, these should be soaked in water a few hours before use.

The pine nuts should be dry-roasted before being added to the dish. Do this my adding them to a deep frying pan and on a moderate heat allow the pine nuts to go lightly brown on both sides. Put to one side.

Boil about 1.5 litres water and add to a deep pot. Add the penne and some salt and set to boil.

In a deep frying pan add olive oil and the garlic and cook lightly for a couple of minutes until garlic is soft. Add chopped sundried tomatoes and chilies and fry a little longer. Add pine nuts and finally the pesto and mix well.

Once the pasta is al dente, drain it and add it to the frying pan and mix well, adding more pesto if necessary to ensure a good coverage.

Serve immediately, garnish with the basil leaves

 
 

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