Ingredients with Measurements:
- 1 pound penne pasta
- 1 cup sun-dried tomatoes, chopped
- 1 cup caciocotto cheese, grated
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet for cooking sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté for 1-2 minutes until fragrant.
3. Add the chopped sun-dried tomatoes to the skillet and cook for 2-3 minutes until softened.
4. Add the grated caciocotto cheese to the skillet and stir until melted and combined with the tomato mixture.
5. Add the cooked penne pasta to the skillet and toss until the pasta is coated with the sauce.
6. Season with salt and pepper to taste.
7. Serve the Caciocotto and Sun-Dried Tomato Penne hot, garnished with fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 550
- Fat: 22g
- Carbohydrates: 68g
- Protein: 22g
Substitutions for ingredients:
- Caciocotto cheese can be substituted with any other type of Italian cheese such as Parmesan or Pecorino Romano.
- Sun-dried tomatoes can be substituted with fresh cherry tomatoes.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Use whole wheat or gluten-free pasta for a healthier option.
- Add spinach or other leafy greens to the sauce for added nutrition.
Tips and tricks:
- Reserve some of the pasta water before draining to add to the sauce if it is too thick.
- Use a microplane grater to grate the garlic for a finer texture.
- Toast pine nuts and sprinkle on top for added crunch.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasta in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the pasta in individual bowls or on a large platter for family-style dining.
Garnishes:
- Fresh parsley or basil
- Shaved Parmesan cheese
- Toasted pine nuts
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add some reserved pasta water to thin it out.
Food safety advice:
- Make sure to cook the pasta until al dente to avoid overcooking and becoming mushy.
Food history:
- Caciocotto is a type of Italian cheese that is similar to provolone and is often used in pasta dishes.
Flavor profiles:
- The dish is savory and slightly spicy from the red pepper flakes with a hint of sweetness from the sun-dried tomatoes.
Serving suggestions:
- Serve the pasta hot with a side salad or garlic bread.
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Region: Italian