Penne Pasta with Basil Garlic Marinara | How to make Penne Pasta with Basil Garlic Marinara
14th Jun 2016 ||
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Penne Pasta with Basil Garlic Marinaraby Chef (Mrs) Reetu Uday Kugaji
- Prep Time
- Cook Time
Video for key ingredients
How To Make Pasta Dough
Penne Pasta with Basil Garlic Marinara
Ingredients to make Penne Pasta with Basil Garlic Marinara
- oil, extra virgin- 03 tbsp. + ¾ th tbsp. for drizzling over cooked pasta
- - 05 cloves
- , canned and chopped, with liquid- 350 gm
- Basil, dried- 02 tsp
- - to taste
- Black , freshly ground- ½ tsp.
- Red flakes -½ tsp
- Parmesan cheese, freshly grated- 140 gm.
- Penne pasta, uncooked- 475 gm
- , hot – as required to cook pasta till Al dente.
- For Garnishing: Parmesan cheese, freshly grated- 35 gm
How to make Penne Pasta with Basil Garlic Marinara
My Tip:Chef Tips: 1. Al dente refers to the desired texture of cooked pasta in Italian cooking. It literally means "to the tooth". When the pasta is cooked Al dente, there should be a slight resistance in the center when the pasta is chewed. 2. Do not overcook pasta, as it becomes mushy. 3. Do not rinse your pasta after it’s cooked. 4. Drizzle oil after the cooked pasta is drained, so that it does not stick together. 5. Serve the pasta hot immediately as the sauce tends to become thicker, as it turns cold, hence it hampers the beautiful appearance of the pasta. 6. Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.