With Chef Đỗ Minh Hạnh at Pane e Vino Italian restaurant in Hà Nội
Pasta penne picante
Serves: 1 portion
Cooking time: 30 mins
Ingredients:
- Fresh tomatoes: 200 gr, 3 cherry tomatoes, cut in half
- Celery: 35 gr
- Onion: 100 gr
- Golden roasted garlic: 30 gr
- Artichoke bud: 1 stalk
- Spicy salami: 40 gr
- Chopped parsley: 5 gr
- White wine:1 tbsp.
- Spicy chilli: One-third
- Oregano: A pinch
- Olive oil: 1 tbsp.
- French butter: 1 tbsp.
Chef Đỗ Minh Hạnh
Method:
- Cook the penne in boiling water with a dash of salt for 9 minutes.
- Peel the tomatoes, de-seed, then finely chop them.
- Pour olive oil into a pan, stir-fry the chopped onions and celery until golden, then add chopped tomatoes and simmer for 10 minutes.
- Roast the garlic until golden, then add the cherry tomatoes, the artichoke bud, salt and pepper, and white wine, then add the cooked tomatoes.
- Add the cooked penne pasta, mix well with butter, salami, and oregano, sprinkle chopped parsley on top.
Serve hot on a warm plate!
OVietnam