Penne Nicoise Recipes

PENNE NICOISE

Steps:

• Bring large pot of salted water to boil and add green beans and potatoes. Return to boil and add pasta. Cook, stirring occasionally, until the pasta is al dente, about 11 minutes or according to package directions.
• Meanwhile, in small skillet heat the olive oil over medium heat. Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes.
• Remove from heat and stir in tomatoes and olives and set aside.
• Drain the pasta, beans and potatoes, reserving 1/2 cup of pasta water. Transfer to serving bowl. Add the tomato mixture, vinegar, pepper and salt and toss to mix.
• If pasta seems too dry add reserved pasta water as needed, a little at a time.

NIÇOISE PASTA

Steps:

• Trim the beans and cut in half. Bring a large pan of water to the boil and add 1 tsp salt. Add the penne, bring to the boil and cook following pack instructions. Throw in the beans 5 mins before the end of the cooking time.
• Meanwhile, heat the oil in a frying pan, add the garlic and anchovies, and fry gently for a couple of mins, stirring to dissolve the anchovies in the oil. Add the tomatoes and cook for a few mins until softened but not pulpy.
• Drain the pasta and return to the pan, then add the tomato sauce and olives. Flake in the tuna and add the lemon juice and basil. Heat through and serve.

PENNE PRIMAVERA

Steps:

• Heat the olive oil and garlic in a large skillet over medium heat. When garlic is tender, remove from skillet and set aside. Place the broccoli and carrot in the skillet, and cook 2 minutes, just until heated through.
• In a pot, bring the vegetable broth to a boil. Stir in the penne pasta and heated crushed garlic clove. Cook for 5 minutes, or until pasta is almost al dente. Remove and discard garlic clove.
• Transfer the partially cooked pasta and broth to the skillet. Mix in the peas. Cover skillet, and continue cooking 10 minutes over medium heat, or until pasta is al dente and vegetables are tender. Toss with the Parmesan cheese to serve.

PENNE WITH SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.
• Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.

CONTEMPORARY SALAD NICOISE

Steps:

• Marinate fillet of tuna in lemon juice, salt, turmeric, chili powder, coriander powder, cracked pepper corns and cumin powder.
• Grind together in a mixer cilantro, walnuts, chilies and olive oil to make a pesto.
• Mix potatoes with pesto and set aside.
• Mix blanched green beans with honey, sesame oil and sesame seeds; set aside.
• Peel roasted peppers and cut into strips; marinade with balsamic vinegar, salt and sugar.
• In a hot pan heat 1 tbsp of oil and sear season tuna on all sides leaving the center cold and rare.
• On a plate place the potato salad in the center; arrange green beans and peppers on top.
• Slice the tuna thinly and arrange on top of the vegetables.
• Allow 4 slices per person.
• Top with sliced boiled eggs and throw olives around the salad.
• It is good looking and makes a good impression on the guests.