Instructions
- Chop garlic using the Turbo Chopper. Cut onions into eighths and bell peppers into 1 cm / ±½ in. thick strips.
- If using chicken or prawns, heat 15 ml / ±1 tbsp olive oil olive oil in the Universal Cookware 4L Stockpot on high heat. Add chicken or prawns and sear until golden brown. Keep in Stockpot and remove from heat.
- Combine pasta, chopped tomatoes, garlic, onion, 15 ml / ±1 tbsp olive oil, salt and pepper in the 4L Stockpot and stir.
- Add sliced bell peppers and water. Do not stir. Cover and bring to a rolling boil over high heat without stirring, approx. 6-8 min.
- Stir, cover, reduce heat to low and cook for approx. 15 min., stirring at 5 min. intervals.
- Allow to stand for 5 min. covered.
- Serve with sliced basil and grated Parmesan (optional).
Tip: If preparing in advance, reduce the cooking time in step 6 to 10 min. Before serving, reheat on medium heat for 5-10 min. The pasta will finish cooking during reheating and your pasta will stay perfect.
Ingredients
- 2 garlic cloves (peeled)
- 1 onion (±150 g / ±5.25 oz)
- 2 bell peppers (±500 g / ±1 lb)
- 400 g chicken or raw peeled prawns (chicken cut into 2-3 cm / 1 in. pieces) (optional) (±1 lb)
- 350 g penne (±3 1/2 cups)
- 800 g chopped tomato (canned) (±28 oz)
- 30 ml olive oil (±2 tbsp)
- 8 ml salt (±1 1/2 tsp)
- Pepper
- 500 ml water (±2 cups)
- 4 sprigs of basil (thinly sliced) (optional)
- Grated Parmesan for serving (optional)
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