Penne Rosa

One Saturday I made dinner and it was amazing, one of those dinners that is so much more than the sum of it’s parts.IMG_2758


It was from Back to Her Roots although of course I made some changes.

  • I didn’t use whole wheat pasta and I used rigatoni rather than penne.
  • I used cooked prawns, in fact a packet of these
  • I don’t often use raw tomatoes in anything but I do have cherry tomatoes around a lot so I used a packet of them, they weighed about 9oz
  • I used six blocks of defrosted and drained whole leaf spinach, instead of fresh
  • I didn’t weigh the mushrooms but probably used half a pack, so about 4oz
  • I made the marinara sauce. I took two tins of chopped tomatoes, a finely chopped onion, about 4 cloves of garlic and a tablespoon of balsamic vinegar and cooked it down. (Obviously that made loads more than the half cup required but who can’t find a use for marinara sauce?)

Seriously folks, it’s easy and quick and my mother was impressed enough to think about cooking it herself (this is high praise indeed!)

About nicdempsey

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1 Response to Penne Rosa

  1. ericrynne says:

    Wow, I had something similar to this at my favorite Italian Restaurant in San Jose. This looks pretty simple to make and good! 🙂

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