RECIPE CORNER
PRONTO PRONTO SUMMER PENNE PASTA
INGREDIENTS: (servess 4)
500g Penne Pasta
50ml Olive Oil
20ml Sherry Vinegar
80g Grana Padano Cheese - Shaved
100g Mozzarella Cheese - Diced
5 - 10 Basil Leaves - Roughly Chopped
150g Baby Tomatoes - Halved
100g Sun Dried Tomatoes in Oil - Drained & Halved
METHOD:
1. Boil the pasta until "Al dente" in salted water according to instructions on package
(normally between 10 - 15 min).
Drain and add to a large bowl with olive oil and vinegar. Allow to cool.
2. Add in all the other ingredients, and toss together.
3. Serve with a big glass of Beach House Crisp Dry Wine.
Note: This dish is also great served cold as a pasta salad.
METHOD:
Drizzle some oil from the curry paste jar into a wok or large frying pan, gently heat, then add the onion.
Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer.
Stir in the prawns and tomatoes, then bring to a simmer. If using raw prawns, simmer until they have
changed colour and are cooked through. Season, if you like, then add the coriander
just before serving with boiled rice and naan bread.
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