Penne Provencal Food

POL MARTIN-PENNE A LA PROVENCALE

Steps:

• heat oil in saute pan over medium heat.
• add garlic, and parsley, cook 2 minutes.
• add olives, capers, and anchovies, mix and cook 2 minutes.
• incorporate tomatoes and cayenne pepper. season and cook for 6 minutes over medium heat.
• add hot pasta and cheese.
• mix and serve.

PASTA PROVENCALE

Steps:

• Saute first 5 ingredients in olive oil in a large skillet or Dutch oven over medium-high heat 3 minutes. Add tomatoes, basil, oregano, salt and pepper; stir well. Bring mixture to a boil; reduce heat, and simmer 1 minute. Remove from heat; transfer to a serving bowl. Add pasta and Parmesan cheese; toss gently. Serve hot.

PASTA WITH ROASTED PROVENCAL VEGETABLE SAUCE

Steps:

• Preheat oven to 400°F. Arrange eggplant and onion on large rimmed nonstick baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes. Stir zucchini and garlic into vegetables; continue to roast until all vegetables are tender, about 20 minutes longer. Stir crushed tomatoes into vegetables on baking sheet; roast until heated through, about 10 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle 1/2 cup pasta cooking liquid into small bowl; reserve. Drain pasta. Return pasta to same pot. Add roasted vegetable sauce and all herbs to pasta and toss to blend. Gradually add enough reserved pasta cooking liquid to moisten as desired. Season to taste with salt and pepper. Transfer pasta to bowl and serve.

CHICKEN PROVENCALE

Steps:

• Season chicken generously with salt and pepper.
• In a large frying pan saute the chicken in the butter until golden brown on both sides.
• Put on a plate and keep warm.
• Add the olive oil to the same pan and saute the onions and garlic until soft.
• Add the remaining ingredients and stir together.
• Return the chicken to the pan.
• Cover and simmer for 1 to 1 1/2 hours.

PROVENCAL PASTA WITH BASIL AND ANCHOVY

Steps:

• Bring a large pot of generously salted water to a full boil and add the pastam cooking tll al dente (for penne, about 12 minutes).
• On a cutting board, sprinkle the crushed garlic cloves with the salt and pepper.
• Using the back of a fork, mash the garlic into a paste.
• Add the anchovies and keep mashing.
• Scrape the paste into a mortar, add the basil, and begin pounding with a wooden pestle until the mixture resembles a puree.
• Now, add the oil slowly, pounding all the while with your pestle.
• Note: You can do this in a blender or food processor, but purists (like myself) will tell you that the pistou will not taste or look the same if the basil is chopped with a blade.
• When your pasta is ready, place your serving bowl (heat-proof)in the sink.
• Drain your pasta, allowing the pasta water to warm your serving bowl.
• Place the pasta in the bowl, add the pistou and toss well.
• Serve accompanied by freshly grated parmesan cheese.