Penne with Potatoes, Olives and Sun-dried Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g penne
- 250 g potato (s)
- 60 g tomato (s), dried in oil
- 8 olives, black, without stone, cut into rings
- 2 spring onions, cut into rings
- 7 g basil, cut into strips
- 7 g parsley, chopped
- 2 cloves garlic, grated
- 3 tablespoon olive oil
- Chilli pepper (s), cut into rings or as a spice
- salt and pepper
- 30 g Serrano ham or San Daniele
- Parmesan, grated
- Pine nuts, toasted, optional
Print Recipe
Pin Recipe Instructions
- Cut the potatoes into small pieces and cook in salted water for 10 minutes, drain and fry in 2 tablespoons of olive oil. In the meantime, put on the penne and cook according to the instructions on the packet.
- Add spring onions, chilli rings or spices to the potatoes one after the other, depending on taste and heat, tomatoes, olives and garlic, mix and fry briefly. Season to taste with pepper and salt. Drain the pasta and add to the potato and vegetable mixture. Fold in the chopped parsley and the basil leaves cut into strips and the remaining olive oil.
- Serve with the ham torn into small pieces, pine nuts and grated Parmesan.
- The quantities are sufficient for us. If there are very good food, then the quantities would have to be increased.
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