Lauren and I had this for dinner last week and really loved it! The mint added a particularly rich flavor to the pasta that was different than anything we’d had before. Hope you like it!
Penne with Aromatic Cremini-Tomato Ragout
Print recipe
| Serves | 4 |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Total time | 50 minutes |
| Meal type | Main Dish |
| From book | Vegetables from Amaranth to Zucchini: The Essential Reference |
Ingredients
- 1 1/2lb Cremini
- 1 Large Onion
- 1-2 Garlic Cloves
- 1 can Tomatoes (14-16 ounces)
- 3 tablespoons Olive Oil
- 1 teaspoon Grated Orange Zest
- 1 teaspoon Kosher Salt
- 1 can Tomato Puree or Sauce (about 8 ounces)
- 1/4 teaspoon Chilli Flakes
- 1/2 cup Chopped Mint Leaves
- 1lb Penne Rigate
Note
This is a delicious pasta dish! You can make the sauce in advance or on the same night as the pasta and adjust the ingredients depending on what you have on hand and what flavors you like. The mint is something we hadn't tried on pasta before but that we really enjoyed!
Directions
| Step 1 | |
| Rinse cremini lightly in a colander, then dry on soft towels. Thin-slice half of them. Halve or quarter the remainder, as size dictates for neat eating. Chop onion. Mince garlic. With scissors, snip tomatoes in can into smallish pieces. | |
| Step 2 | |
| Heat 1 1/2 tablespoons olive oil in large heavy saucepan. Add onion, garlic, orange zest, and salt; toss over moderate heat until onions are lightly colored, about 5 minutes. Raise heat, add cremini, and saute until juices are released, then nearly evaporate--about 10 minutes. | |
| Step 3 | |
| Add tomatoes, tomato puree, and chilli flakes. Cover and cook over low heat, stirring often, until flavors blend, about 15 minutes. Stir in 2 to 4 tablespoons mint, to taste. (Can be made ahead) | |
| Step 4 | |
| Boil pasta in plenty of salted water until al dente; drain. Toss with remaining 1 1/2 tablespoons oil and a big spoonful of sauce. Top with remaining sauce and sprinkle with mint to taste. | |