Homemade penne made with the Pastaio by Classe Italy pasta machine have a completely different texture compared to packaged ones: denser, more porous and perfect for holding the sauce. Thanks to the automatic processing, the re-milled durum wheat dough is mixed uniformly and the extrusion is regular and precise.
To obtain the penne shape we use the macaroni die, letting out long strands that are briefly dried before the final diagonal cut. This step produces a more defined shape and a compact structure, ideal for sautéing in a pan.
Sautéed with fresh seasonal vegetables, penne made with Pastaio di Classe Italy absorb the aromas of the oil and herbs perfectly, creating a simple yet flavorful dish. A wholesome recipe, perfect for a balanced lunch that combines tradition and everyday practicality in the kitchen.
To obtain the penne we use the macaroni die, letting out long strands that are dried briefly before being cut diagonally. This step produces a more defined shape and a compact structure, ideal for pan-sautéing.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking 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 re-milled durum wheat pasta
- 2 zucchini
- 1/2 yellow onion
- 11 oz datterini cherry tomatoes
- 4 tbsp 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 to prepare penne with sautéed vegetables:
Prepare the penne following the basic recipe for the re-milled durum wheat dough.
Wash the cherry tomatoes and cut them in half or into quarters, depending on size.
Wash the zucchini well, remove both ends and cut them into thin slices. Then cut into regular strips. Do the same with the onion, slicing it thinly first and then cutting into strips of the same size to ensure even cooking.
Heat the oil in a large pan or wok. Add the whole garlic clove and let it flavor the oil for a few minutes, then remove it.
Add the onion and gently sauté until it becomes translucent.
Add the zucchini and sauté for a few minutes.Add the cherry tomatoes, season with salt and pepper and cook for about 5 minutes, until they begin to soften but still remain visible and colorful.
Meanwhile, cook the penne in plenty of salted water for 3-4 minutes.
Drain them al dente and transfer them directly into the pan with the sauce.Toss to combine well and serve immediately. If you like, add a sprinkle of freshly ground black pepper.
Notes
This recipe can be easily customized according to the season or your preferences. You can replace the zucchini and cherry tomatoes with other vegetables such as bell peppers, eggplants, asparagus, broccoli or mushrooms.
For a more pronounced flavor you can add Taggiasca olives, capers or a light sprinkle of Parmesan at the end of cooking.
FAQ (Questions & Answers)
Can I make the penne without letting them dry?
Resting for about 30 minutes helps achieve a cleaner cut and a more regular shape.
How long do fresh penne take to cook?
They cook in about 3-4 minutes. It is recommended 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.
