Whole Wheat Penne In Fresh Tomato Sauce Recipes

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WHOLE WHEAT PENNE OR FUSILLI WITH TOMATOES, SHELL BEANS AND FETA



Whole Wheat Penne or Fusilli With Tomatoes, Shell Beans and Feta image

Shell beans and tomatoes are still available at the end of September in farmers' markets, and I'll continue to make pasta with uncooked tomatoes until there are no sweet tomatoes to be found. Shell beans are a rare treat, soft and velvety, to be savored during their short season.

Provided by Martha Rose Shulman

Categories     dinner, lunch, pastas, main course

Time 2h

Yield Serves 4

Number Of Ingredients 12

1 1/4 pounds ripe tomatoes, peeled and chopped (see note)
Freshly ground pepper to taste
2 to 3 tablespoons olive oil (to taste)
2 tablespoons slivered fresh mint or basil
1 pound shell beans (in the pod), like scarlet runners, borlotti, cannellini or other heirlooms available at your farmers' market (about 1 3/4 cups)
1 small onion, halved
7 cups water
3 large garlic cloves, 2 crushed, 1 minced
A bouquet garni made with a few sprigs each parsley and thyme, a Parmesan rind, and a bay leaf
Salt to taste
1 pound whole wheat penne, rigatoni or fusilli
2 ounces feta, crumbled (1/2 cup)

Steps:

  • In a large pasta bowl, toss together the tomatoes, minced garlic, salt, pepper, olive oil, and mint or basil. Allow to sit at room temperature for 30 minutes to an hour. Taste and adjust seasonings.
  • Meanwhile shell the beans and combine with the onion, water, the crushed garlic cloves, bouquet garni and salt to taste in a heavy saucepan or soup pot. Bring to a boil, reduce the heat, cover and simmer 45 minutes, or until the beans are tender. Taste and adjust salt. Remove and discard the onion, the bouquet garni and the garlic cloves. Drain though a colander set over a bowl. Stir the beans into the tomato mixture.
  • Bring a large pot of water to a boil, salt generously and add the pasta. Cook al dente, drain and toss with the tomatoes and beans. If desired add about 1/4 cup of the bean broth. Add the feta cheese, toss again and serve at once.

Nutrition Facts : @context http, Calories 646, UnsaturatedFat 9 grams, Carbohydrate 109 grams, Fat 15 grams, Fiber 8 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 1947 milligrams, Sugar 5 grams

WHOLE WHEAT PENNE PASTA WITH CREAMY VODKA SAUCE



Whole Wheat Penne Pasta With Creamy Vodka Sauce image

Vodka adds a spicy, delicious twist to smooth creamy sauce. Whole wheat pasta adds flavor depth to this dish.

Provided by KathyP53

Categories     Penne

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 cup olive oil
1 cup finely chopped onion
3 garlic cloves, finely chopped
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
5 fresh basil leaves, finely chopped
2 (32 ounce) cans crushed tomatoes
2 bay leaves
3 tablespoons butter
1 cup vodka
1/2 cup heavy whipping cream, at room temperature
1/2 cup grated parmesan cheese
1 lb whole wheat penne
salt and pepper

Steps:

  • Heat oil over medium heat in large saucepan. Add onion, garlic, celery, and carrots. Saute until soft, about 6-8 minutes. Add basil, tomatoes, and bay leaves. Season with salt and pepper. Reduce to low heat, cover, and simmer for 1 hour. Add butter, and remove bay leaves.
  • Process sauce in blender or food processor, in batches, until smooth.
  • Add vodka to tomato sauce and simmer or low for an additional 30 minutes. Sauce will reduce and thicken. Stir in cream and Parmesan and simmer until cheese is melted and sauce blended.
  • Cook pasta to al dente in boiling, salted water. Drain and transfer to large bowl. Pour sauce over cooked pasta and toss. Serve immediately.

Nutrition Facts : Calories 760.7, Fat 35.1, SaturatedFat 12.4, Cholesterol 49.8, Sodium 844.9, Carbohydrate 81.1, Fiber 11.3, Sugar 12.9, Protein 17.6

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