Penne with tomato and parmesan cheese
How not to lick your mustache with such a colorful first course? Our little ones after months of broths and baby food will love these mini penne with tomato and basil. The step-by-step recipe of our grandparents not to throw away the Parmesan crusts. How happy am I today to write this precious recipe for you? Very much!
Because the sauce with Parmesan crusts is a recipe of the homemade culinary tradition of our ancestors and a great way to avoid food waste. Every year the estimates of the statistical centers on domestic food waste come out cyclically and the data are never comforting. For this reason I feel the strong need to continue to study new ways to start a virtuous circle within our home kitchen. A lifestyle that is not always easy to put into practice, I admit it but it is a point, that of zero-waste, to which we should all strive to help each other.
The sauce with Parmesan crusts that I present today is a virtuous recipe because it will make you use, giving it a more than dignified end, an ingredient that we always throw away: the crusts of Parmigiano Reggiano.
Increasing the dose, so it does not go to waste😂
Ingredients
Striped Pens 180 gExtra Virgin Olive Oil to tasteShallot 1Clove of garlic 1Tomato puree 350 gSalt to tastePepper to tasteBasil to tasteParmesan Cheese Flakes to taste
Procedure
In a pan with oil, fry a clove of garlic over medium heat, let it brown and then pour the tomato puree, add a little salt and cook for 20 minutes, or until the sauce has shrunk to the right point, turning occasionally with a wooden spoon. Halfway through cooking the tomato, put a pot full of water on the fire and bring to a boil. Add salt and pour the penne, following the cooking time indicated on the package. Drain the pasta al dente, remove the clove of garlic from the tomato sauce, add the basil and transfer the freshly drained pasta directly into the pan with the sauce. Stir the pasta to make it flavor and add the grated Parmesan.
Serve hot, garnishing with more basil.Instead of garlic you can use an onion cut into slices or whole, and easily remove it from the sauce. You can also add a little chili, or aromatic herbs. Instead of penne you can use rigatoni, or a short pasta of your choice.
If you do not want to stir the penne with tomato sauce in the pan, once drained the pasta pour directly into the dishes and add the sauce with basil leaves and grated Parmesan.
How not to lick your mustache with such a colorful first course? Our little ones after months of broths and baby food will love these mini penne with tomato and basil. The step-by-step recipe of our grandparents not to throw away the Parmesan crusts. How happy am I today to write this precious recipe for you? Very much!
Because the sauce with Parmesan crusts is a recipe of the homemade culinary tradition of our ancestors and a great way to avoid food waste. Every year the estimates of the statistical centers on domestic food waste come out cyclically and the data are never comforting. For this reason I feel the strong need to continue to study new ways to start a virtuous circle within our home kitchen. A lifestyle that is not always easy to put into practice, I admit it but it is a point, that of zero-waste, to which we should all strive to help each other.
The sauce with Parmesan crusts that I present today is a virtuous recipe because it will make you use, giving it a more than dignified end, an ingredient that we always throw away: the crusts of Parmigiano Reggiano.
Increasing the dose, so it does not go to waste😂
Ingredients
Striped Pens 180 g
Extra Virgin Olive Oil to taste
Shallot 1
Clove of garlic 1
Tomato puree 350 g
Salt to taste
Pepper to taste
Basil to taste
Parmesan Cheese Flakes to taste
Procedure
In a pan with oil, fry a clove of garlic over medium heat, let it brown and then pour the tomato puree, add a little salt and cook for 20 minutes, or until the sauce has shrunk to the right point, turning occasionally with a wooden spoon. Halfway through cooking the tomato, put a pot full of water on the fire and bring to a boil. Add salt and pour the penne, following the cooking time indicated on the package. Drain the pasta al dente, remove the clove of garlic from the tomato sauce, add the basil and transfer the freshly drained pasta directly into the pan with the sauce. Stir the pasta to make it flavor and add the grated Parmesan.
Serve hot, garnishing with more basil.
Instead of garlic you can use an onion cut into slices or whole, and easily remove it from the sauce. You can also add a little chili, or aromatic herbs. Instead of penne you can use rigatoni, or a short pasta of your choice.
If you do not want to stir the penne with tomato sauce in the pan, once drained the pasta pour directly into the dishes and add the sauce with basil leaves and grated Parmesan.
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