Penne With Herbs and Tomato Sauce
- 200 g penne pasta
- 3 -4 cups water, to boil pasta
- 8 medium tomatoes, washed,peeled and roughly chopped
- 1 medium onion, peeled,washed and chopped
- 1 leek, washed,ends trimmed and roughly chopped
- 1 stalk celery, washed,ends trimmed and roughly chopped
- 1 medium green bell pepper, washed,halved,de-seeded and cut into 1/2 inch sized cubes
- 3 -5 leaves fresh basil, washed in cold water and reserved for garnishing
- 1 tablespoon olive oil
- 1 bay leaf
- 2 cups maggi vegetable stock
- 1 tablespoon butter
- 2 tablespoons whole wheat flour
- 1 cup skim milk
- salt
- 1 teaspoon black pepper
- 2 teaspoons mixed dried herbs (basil, thyme, chives and oregano)
- Boil the pasta in a large pot containing about 4 cups of water.
- Cook until al dente.
- DO NOT OVERCOOK.
- Drain the water out of the pot.
- Wasg pasta under cold running water.
- Drain.
- Keep it aside.
- Heat oil in a pan.
- Toss in the bay leaf.
- After a few seconds, add the onion.
- Saute till translucent.
- Add the leek and celery.
- Stir-fry for 3 minutes.
- Toss in the tomatoes.
- Saute for a few minutes.
- Stir in the veg.
- stock.
- Cook on high heat for 10 minutes, stirring every few minutes.
- Cook on a simmer for 5 minutes.
- Remove from heat and cool.
- Puree the tomato mixture in the blender.
- Heat butter in a pan.
- Add the whole wheat flour.
- Cook on medium flame for 2-3 minutes and stir continuously.
- Stir in the milk, slowly and continuously, to avoid the formation of lumps.
- Cook on low flame until you have a thick sauce.
- Season with salt and pepper powder.
- Add the pureed tomato sauce, bell pepper and the boiled penne pasta.
- Heat thoroughly.
- Stir in the mixed dried herbs.
- Garnish with basil leaves.
- Serve hot.
penne pasta, water, tomatoes, onion, stalk celery, green bell pepper, fresh basil, olive oil, bay leaf, maggi vegetable stock, butter, whole wheat flour, milk, salt, black pepper, herbs
Taken from www.food.com/recipe/penne-with-herbs-and-tomato-sauce-100922 (may not work)