Instructions

  1. Chop garlic using the Turbo Chopper. Cut onions into eighths and bell peppers into 1 cm / ±½ in. thick strips.
  2. 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.
  3. Combine pasta, chopped tomatoes, garlic, onion, 15 ml / ±1 tbsp olive oil, salt and pepper in the 4L Stockpot and stir.
  4. 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.
  5. Stir, cover, reduce heat to low and cook for approx. 15 min., stirring at 5 min. intervals.
  6. Allow to stand for 5 min. covered.
  7. 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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