I would like to take you to Italy and talk about how Italian food has evolved and eaten in most parts of the world. Penne is a pasta in the form of short wide tubes. Penne is the plural form of the Italian penna (meaning feather but pen as well), deriving from Latin penna (meaning "feather" or "quill"), and is a cognate of the English word pen.
With its ends cut at an angle, penne has a particularly large surface area and plenty of room in its tubes for sauce. The shape is also what gives it the name penne, which comes from the Italian word for “quill.” There are generally two variations of penne: smooth (lisce) and ridged (rigate).
Penne and penne rigate are part of the macaroni, or maccheroni, pasta family. While related to long pastas, such as spaghetti and fettuccine noodles, macaroni and penne are classified as tubular, because they are cut from long, hollow sections of pasta.
Penne is a good pasta to serve with fairly thick creamy or tomato-based sauces as its shape holds the sauce well. It's also good for using in pasta bakes. Rigatoni makes a suitable substitute. This is a simple and tasty pasta recipe - perfect for students. Penne is fine, but penne is not special. As far as tube pastas go, it's easy to overcook. It's better than something like rotini because it is a tube, which makes it better for soaking up sauce in your finished dish.
People find it very hard to cook pasta without having it stick together. The only way to know if it's done is to taste it! It should be al dente, or firm to the bite. The more pasta cooks, the gummier it gets, so if it sticks to the wall it's probably overdone.
When eaten in moderation, pasta can be part of a healthy diet. Whole-grain pasta may be a better choice for many, as it is lower in calories and carbs but higher in fiber and nutrients. Since developing indigestion problems, I find that pasta and rice are quite friendly to my digestive system. Every food is as long as it is eaten in moderation. Pasta is from Italy and widely enjoyed globally. And it is prepared in different way and served with italia tomato sauce. An emblem of Italian cuisine, spaghetti is frequently served with tomato sauce, which may contain various herbs (especially oregano and basil), olive oil, meat, or vegetables.
Other spaghetti preparations include amatriciana or carbonara.
There's something very special about Italian tomatoes. The volcanic soil and nearby sea provide an ideal environment for tomato plants. Sweet and only slightly tart, the Black Bull's Heart has a dense, meaty texture with an almost black skin.” Southern Italy, particularly the Campania region is synonymous with tomatoes. The Mediterranean climate and rich volcanic soils are ideal growing conditions. Not only are there many varieties to choose from but they all have their proper place, some are to be eaten fresh and in salads, others for cooking into sauces. Pasta is paired with vegetables and hers, Fish and meats.
In our home we eat a lot of meat, but our most favorite is the chicken. We either have homemade tomato sauce with penne or store bought sundried tomato with pecorino sauce paired with chicken breast. What I love about chicken breast is that they are versatile and can be cooked and enjoyed in many ways. I will be showing you the most quickest way to prep them. We no doing health but we doing quick and not messy.
Ingredients
4 boneless chicken breasts cut in half
1 teaspoon salt
1 teaspoon freshly ground black pepper,
1 tablespoon Spanish smoked paprika
½ teaspoon cayenne pepper (Optional)
1 cup all-purpose flour
2 cups canola oil, for frying
1 Supa Mama Freezer Bag
Directions
Step 1
Gather the ingredients. If you will be frying in batches, line a large baking sheet with foil and top with a wire rack, alternatively place a paper towel on to a plate. I personally prefer a paper towel. I always cut my breast in half to ensure that they cook through and absorb all the flavor.
Step 2
Sprinkle the chicken breasts with salt to taste.
Step 3
In a bowl, combine the flour, salt, Spanish paprika and pepper. Stir to blend. Pour the mixture into a freezer bag. I always prepare the mixture in advance and add a date on the bag. Place the chicken pieces in the flour mixture and shake or mix gently until all chicken pieces are well coated.
Step 4
Pour about 1 1/2 inches of vegetable oil in a deep skillet or any deep pot and place it over medium heat until the oil is hot. How to test when the oil is hot? Use a skewer/ toothpick. If the skewer or back of the wooden spoon bubbles up when in contact with the oil, it is ready.
Step 5
Add the chicken pieces to the hot oil. If using bone-in chicken breasts (which are heavier than boneless) ease them into the oil to prevent spills and splashes. When the chicken is hot and browning well, reduce the heat to medium-low. Continue cooking for 4 to 6 minutes on each side, or until well browned and the inner juices run clear when pierced with a fork. Bone-in chicken breasts will take twice as long, between 8 and 12 minutes per side.
Step 6
Serve your chicken with you vegetable penne.
Vegetable Penne
Ingredients
250 grams penne pasta, dry
2 tablespoons olive oil
2 cups sliced fresh mushrooms
375ml bottle of Sun dried tomato and pecorino pasta sauce
110g Shelled Edamame Legumes
Half a can Chickpeas in brine
fresh juice from half a clemengold naartjie
salt to taste
Directions
1. Cook pasta according to package instructions.
2. Drain well and transfer to a large bowl.
3. Meanwhile, in a large frying pan, add olive oil and mushrooms and sauté for about 8 minutes, stirring occasionally until cooked.
4. Now add the legumes and chickpeas and continue to sauté for another 3 minutes, stirring occasionally.
5. Add pasta sauce together with naartjie juice and cook for 2 minute.
6. When done, add cooked mixture to pasta and toss to coat well.
7. Season to taste with salt.
Serve immediately
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