Where would you like to go today?
To the Gwangjang Market of Seol (Korea) and try the famous savory pancake Bindaetteok? Cape town mayhaps (South Africa)? I've heard that their street food is to die for. Or maybe to the Andhra style restaurants of...
Penne Rigate are loved everywhere in Italy,(and not only in Italy but it is loved in the whole world). In Italy, its name changes according to the regions. For example, in Umbia they are called "spole" and in the south it is known as "maltagliati".
A cultural phenomenon, well renowned for their versatility, they are cooked in every situation, from a last minute pasta dish with friends, to the most traditional family reunion with an enormous hot dish of Penne all' Arrabbiata or with ragu'.
Recipe Cook Time: 30 minute or less.
INGREDIENTS:
1) 2 1/2 cups penne rigate pasta (6 oz.).
2) 1 Tablespoon olive oil.
3) 2 cloves garlic, minced (2 tsp.).
4) 1 jar roasted red peppers, rinsed, drained, patted dry, and sliced (12-oz).
5) 2 cups cherry tomatoes, halved (10 oz).
6) 4 cups packed baby spinach leaves (8 oz.).
7) 1/4 cup chopped pitted kalamata olives.
8) 1 Tablespoon finely chopped fresh oregano.
9) 1 1/2 teaspoons grated lemon zest.
10) 1/4 teaspoon freshly ground black pepper.
METHOD:
1) Prepare pasta according to package directions.
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2) Drain, and reserve 1/2 cup pasta-cooking water.
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3) Meanwhile, heat oil in large nonstick skillet over medium heat.
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4) Add garlic, and cook for 1 minute, stirring frequently, or until lightly browned.
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5) Increase heat to high.
6) Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
7) Add tomatoes, spinach, olives, oregano, lemon zest, and pepper.
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8) Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently.
9) Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
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