Country Style Penne Penne Paesana Recipes

Steps:

• Preheat the oven to 500 degrees F.
• Bring 5 quarts of salted water to a boil in a stockpot.
• Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
• Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
• Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

Steps:

• Cut eggplants lengthwise into 1/4-inch slices; arrange in colander and sprinkle with salt.
• Let drain 45 minutes, pat dry with paper towels, then dice eggplants finely.
• Heat oil in heavy large skillet over low heat.
• Add garlic and stir 30 seconds.
• Add parsley and stir 30 seconds.
• Add eggplant,tomatoes,bell pepper and onions and cook until slightly softened, stirring occasionally, about 10 minutes.
• Add wine and simmer until vegetables are tender and all liquid is absorbed, stirring occasionally, about 30 minutes.
• Stir in olives, capers and chili; cook 3 minutes; remove chili.
• Meanwhile cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well and mix into sauce.
• Stir in bechamel and heat through.
• Sprinkle with basil and serve.
• Italian Bechamel Sauce:.
• Melt butter in heavy medium saucepan over medium-low heat; whisk in flour and stir 3 minutes.
• Whisk in broth and boil 1 minute, stirring constantly; remove sauce from heat.
• Beat yolk and cheese to blend in small bowl; gradually stir in 1/4 cup sauce.
• Return mixture to saucepan and whisk until smooth.
• Place plastic wrap on surface to prevent skin from forming.

Steps:

• Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally until al dente - tender but not mushy. Set a colander in the sink and drain the penne.
• Transfer the penne to the sauce and toss. Add the Parmesan, season with pepper, and stir to combine. Transfer to a serving bowl and garnish with the basil leaves, and serve. Pass more Parmesan at the table.
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• Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic, and cook stirring, until lightly browned, about 3 minutes. Add the tomatoes, their juice, and bring to a boil. Adjust the heat to maintain a simmer, and cook covered, for 10 minutes. Add the herbs and chopped fresh tomatoes, if using, and simmer for a few more minutes until fresh tomatoes are cooked through.
• Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
• Cook's note: For more texture add seeded chopped tomatoes at the end. Also add fresh chopped herbs for a fuller herb flavor.
• Yield: about 3 1/2 cups