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Penne arabiata, Prescriptions, Any category, Any kitchen, Italian cuisine, Pasta and pizza, Penne

Ingredients portion 2

Penne pasta 200g

Basil 10 g

Parsley 5 g

Tomatoes in their own juice 400 g

Parmesan cheese 30g

Chilli pepper 1 piece

Shallots 13g

Garlic 1 clove

White dry wine 40ml

Olive oil 40 ml

Cooking instructions 15 minutes

1 Boil the penne in boiling salted water for 9 minutes.

2 Finely dice the shallots and garlic and fry in the olive oil for 1 minute.

3 Pour 40 ml dry white wine, evaporate the alcohol.

4 Add the tomatoes in their own juice, stew for two minutes.

5 Add the cooked penne, 2 thin plates of chilli pepper, salt and pepper and braise for another 2 to 3 minutes.

Transparent chicken broth

6 Half a minute before the end of cooking, add the finely chopped parsley and basil.

7 Place the pasta in a bowl, sprinkle with grated Parmesan and serve.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .