Penne with Tomato and Provola is a tasty and cheesy main course, much loved even by the little ones due to its pizza-like flavor. After all, the ingredients are those that bring a bit of this flavor: tomato, basil, oregano, and provola!
It’s a simple and quick recipe, cooked in no time, just a good tomato puree,
some pieces of provola, very few ingredients to obtain a tasty main course that everyone will like.
Try it, it’s a first course that encompasses many flavors and aromas and then it’s a basic recipe that is prepared in 15 minutes!
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2-3 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Penne
- 1 1/4 cups Rustic Tomato Puree
- 3.5 oz Provola
- 1 clove Garlic
- 1 tsp Oregano
- to taste Olive Oil
- to taste Salt
- 1 sprig Fresh Basil
- 2 tbsps Grated Parmesan
- 5.6 oz Penne Rigate
Preparation
To prepare penne with tomato and provola, start by preparing the tomato sauce.
In a pan, pour olive oil and brown the garlic clove, add the tomato puree, some salt, cover and let it cook over low heat for about 10 – 15 minutes, depending on how watery the puree is. If it’s too thick, add half a glass of water before finishing cooking.Meanwhile, in another pot, bring salted water to a boil and cook the penne al dente, for about 10 minutes.
When the sauce is ready and reduced, add the provola cut into cubes, leaving some for the final dish, oregano, chopped basil, and Parmesan, and mix everything well.Drain the penne and add them to the pan with the sauce, stir and mix everything well for a few minutes.
Plate and serve the penne hot and steaming with provola cubes and freshly chopped basil.
For the recipes of other first courses click here.
Advice: If you have leftover portions of penne with tomato and provola, you can butter a small baking dish and put the pasta in with a sprinkle of Parmesan or breadcrumbs and bake it at 390°F for 15-20 minutes to gratin and enjoy an excellent cheesy baked pasta.
Notes
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