Pol Martin Penne A La Provencale Recipes

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 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.

PENNE PROVENCAL

Steps:

• Cook pasta in boiling water to desired doneness.
• Drain and set aside.
• Meanwhile, in Dutch oven or large saucepan, combine eggplant, tomatoes, beans, garlic, sugar, and pepper; mix well.
• Bring to a boil over medium-high heat.
• Reduce heat; simmer 10 to 15 minutes or until eggplant is tender.
• Add pasta to eggplant mixture; stir gently to mix.
• Sprinkle each serving with parsley.