Polpettine Penne Pasta

Polpettine Penne Pasta

 

(Serves 1)

Ingredients:

·         Meatballs – 4-6 per serving

·         Penne pasta – 1 cup

·         Chilli flakes – 1 tsp

·         Parmesan cheese – to linking (grated)

·         Olive oil – 2-3 tbsp

·         Basil leave – 6-8 (chopped)

·         Tomato sauce – ½ cup

·         Parsley – 2 tsp (chopped)

·         Garlic – 2 cloves (chopped)

·         Broccoli florets – 4-6

·         Bell Pepper – half (diced)

·         Mushrooms – 2 (diced or sliced)

·         Salt and Pepper

 Method:

 

1.      Boil water in a pot and add 2 tbsp. salt. Once water is boiling add pasta and cook (approx. 8-10 mins. Bite to see that it's not over cooking. I prefer pasta which is biteable but not chewy. Drain the water. Don't throw away the pasta water.

2.      Rinse the pasta in running water to stop cooking process. Keep aside.

3.      In a pan, heat 2-3 tbsp olive oil on medium flame.

4.      When hot, add chopped garlic.

5.      Saute and then add meat balls (you can substitute with prawns). Cook till half done. Add desired veggies. Cook. Add tomato paste. If the paste is too thick add the left over pasta water (little-by-little) to make it to a running paste consistency.

6.      Add little salt (remember pasta has salt too) and fresh ground pepper (coarse), saute, add chilli flakes, parmesan cheese, chopped basil. Mix well.

7.      In a serving dish, put the pasta and pour the cooked mix over this. Garnish with more parmesan and basil. Alternatively you can mix the pasta in the pan serve too.

8.   Bon Appetite.