Penne with Celery, Sun-Dried Tomatoes, and Capers | Quick Dinner
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20 min
Quick
Sezamo
Penne rapide cu tije crocante de țelină apio, roșii uscate aromate și capere sărate, învăluite în ulei de măsline aromatizat cu usturoi, fulgi de chili și parmezan maturat. O cină italiană autentică, vegetariană și gata în doar 20 de minute.
Preparation method
Cooking the pasta
Bring a large pot of plenty of water and sea salt to a boil. When the water boils, add 320 g of penne pasta and cook according to the package instructions until al dente (about 9-11 minutes). Reserve a cup of the pasta cooking water before draining.
Preparing the aromatic sauce
Wash the 250 g of celery stalks well and slice them thinly on the diagonal. Cut the 80 g of sun-dried tomatoes in oil into thin strips, and peel the 3 garlic cloves, slicing them thinly. Drain the 30 g of capers from the brine.
In a large, deep skillet, heat 40 ml of extra virgin olive oil over medium heat. Add the sliced garlic and 1 pinch of chili flakes, letting them sizzle for 1 minute without burning to infuse the oil.
Chef's tip
For the best texture, slice the celery stalks as thinly as possible on the diagonal; this way they will cook evenly in a few minutes while remaining pleasantly crunchy.
Don't forget to save the starchy pasta cooking water – it is the secret to the silky, glossy sauce typical of Italian cuisine.
15 min
Under an hour
