Homemade penne with the Pastaio di Classe Italy pasta machine have a completely different texture compared to packaged ones: thicker, more porous, and perfect for holding the sauce. Thanks to automatic processing, the remilled durum wheat dough is mixed evenly, and the extrusion is regular and precise.
To achieve the penne shape, we use the macaroni die, allowing long strands to emerge that are briefly dried before the final diagonal cut. This step allows for a more defined shape and compact structure, ideal for being sautéed in a pan.
Sautéed with fresh seasonal vegetables, the penne made with Pastaio di Classe Italy perfectly absorb the aromas of the oil and herbs, creating a simple yet flavorful dish. A genuine recipe, perfect for a balanced meal, combining tradition and practicality in everyday cooking.
To achieve the penne shape, we use the macaroni die, allowing long strands to emerge that are dried before being cut diagonally. This step allows for a more defined shape and compact structure, ideal for being sautéed in a pan.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3/4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients for Penne with Sautéed Vegetables:
- 14 oz remilled durum wheat pasta
- 2 zucchini
- 1/2 yellow onion
- 10.5 oz cherry tomatoes
- 4 tablespoons extra virgin olive oil
- 1 clove garlic
- to taste fine salt
Tools for Penne with Sautéed Vegetables:
- 1 Knife
- 1 Cutting board
- 1 Pasta machine Pastaio
- 1 Wok Classe Italy
Steps for Preparing Penne with Sautéed Vegetables:
Prepare the penne following the basic recipe of the remilled durum wheat dough.
Wash the cherry tomatoes and cut them in half or into quarters, depending on their size.
Thoroughly wash the zucchini, remove both ends, and slice thinly. Then cut into regular strips. Proceed the same way with the onion, slicing it thinly first and then cutting into strips of the same size, ensuring even cooking.
Heat the oil in a large pan or wok. Add the whole garlic and let it flavor the oil for a few minutes, then remove it.
Add the onion and gently sauté until it becomes transparent.
Add the zucchini and sauté for a few minutes.Add the cherry tomatoes, adjust with salt and pepper, and cook for about 5 minutes, until they begin to soften but remain visible and colorful.
Meanwhile, cook the penne in plenty of salted water for 3–4 minutes.
Drain them al dente and transfer directly to the pan with the sauce.Sauté to combine well and serve immediately. If you like, you can add a sprinkle of freshly ground black pepper.
Notes
This recipe can be easily customized according to the season or your taste. You can replace zucchini and cherry tomatoes with other vegetables like bell peppers, eggplants, asparagus, broccoli, or mushrooms.
For a stronger flavor, you can add Taggiasca olives, capers, or a light sprinkle of Parmesan at the end of cooking.
FAQ (Questions and Answers)
Can I prepare the penne without letting them dry?
Resting for about 30 minutes helps achieve a more precise cut and a more regular shape.
How long do fresh penne cook?
They cook in about 3–4 minutes. It is advisable to drain them al dente and sauté them in the sauce.
Is this a vegetarian recipe?Yes, it contains only plant-based ingredients and is suitable for vegetarian and vegan diets.
