Penne Saporite "Il Frantoio"(Penne W/Tomato&S Recipe


Ingredients

2 tbsp extra virgin olive oil
2 large garlic clove,mince
1 small red/yellow bell pepper,dice
1 can plum tomatoes,14oz,chop
1 pepper
1 small onion,mince
1/4 tsp red pepper flakes
1 lb plum tomatoes,chop or
4 tbsp chicken broth/water
1 lb penne


Directions

: Heat oil in skillet over med low heat. Add onion & cook,
stirring, til soft, sweet & slightly carmelized, about 10min. Add
garlic & red pepper flakes & cook, stirring for 1min. to release
fragrence. Add bell pepper, tomatoes & salt. Cover, adjust heat to
maintain simmer, & stew, stirring occasinally, til vegetables are
very soft, about 15min.
: Transfer mixture to food processor or blender & puree, adding
stock or water as needed to make a smooth sauce. Return to skillet.
Reheat gently; taste & season w/S&P. Keep warm.
: Meanwhile, cook penne in large pot of salted boiling water
til al dente, 8-10min. Drain, then transfer to warm bowl. Add sauce &
toss. Serve immediately on warm plates. See Eating Well,Oct'95,pp68


Servings: 6 servings

 

 

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Categories: Tomato


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Transcribed cooking instructions as a concept can be found far back into ancient history, at least as far back into recorded history as ancient Egypt, and maybe even further. In practice though, sadly, these early records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.

Progressing into The time of the roman empire around 25BC a roman called Apicius created a collection of documents describing recipes enjoyed by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into appetizers, main course and afters, something we still use today. Additionally, he describes how the cooks of Roman times were skilled in the use of many different spices and herbs, including a few that will be familiar to modern cooks like basil, mint and asafoetida.

Over the following few centuries, the rich and powerful families of the West competed with each other to serve up the most exotic meals, and because of this chefs and their collection of recipes increased in prestige. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe collections really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collating, testing, and publishing recipes to allow everyone to enjoy them.

The arrival of TV gave us cooking programs and the recipe books that accompanied them.

Which brings us neatly to the present day and the internet revolution, allowing everybody to access thousands of recipes like those on this recipe site.

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We hope you enjoy this Penne Saporite _Il Frantoio_(Penne W_Tomato&S recipe.

 


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