My boss walked into my office today with a printout of a recipe, and said "Here. This is the Noodle's and Company recipe, I thought you'd like it."
BOY OH BOY! Here it is folks, and don't you doubt that I am going to try this once I get home.
PENNE ROSA
Ingredients
- 1lb penne cooked al dente
- 3/4 cup of your favorite marinara sauce
- Spring onions, sliced
- 2 cloves fresh garlic, chopped
- Crushed chili flakes to taste
- mushrooms
- 1/4 cup cream
- 1 T vegetable oil
- 1/4 cup of raw pinenuts
- Extra virgin olive oil
- 2 T Wine (your choice)
- 1 Heirloom tomato, or can dice any tomato
- Kosher salt to taste
- 1/4 cup fress organic baby spinach leaves
- 1 bunch fresh sweet Italian basil leaves (snipped with scissors)
- Shaved Asiago cheese
- 1T vegetable oil
- Kosher salt & black pepper to taste
Cook pasta to al dente then chill in ice cold water. Drain, toss with olive oil and set aside
Chop the garlic, slice theonions and mushrooms, and de-stem basil and set aside
Coarsley chop 1/4 cup of raw pinenuts
Slice the heriloom tomato into bitesize pieces and toss with extra virgin olive oil, salt & pepper
Toast 1/4 cup of pinenuts in the oven until golden brown, set aside
HERE WE GO!
Heat a large saute' pan. Add the vegetable oil, garlic, mushrooms, and spring onions. Stir well. Add tomato sauce when the mushrooms, garlic and onions are sizzling and lightly caramelized. Deglaze the pan with the wine. Add salt and crushed chile flakes to taste. Add cream, then the pasta and toss to coat. Toss in the spinach and place on a platter. Garnish the entire dish with shaved Asiago cheese, toasted pinenuts, sliced tomatoes and fresh cut basil
