Italian News Headlines 13-10-2024: Italian yacht, Luna Rossa Prada Pirelli, loses to Ineos Brittania in the Louis Vuitton America's Cup Challenger Series in Barcelona --- Salvatore (Totò) Schillaci, FIFA World Cup winner in 1990, has died at the age of 59. He was diagnosed with colon cancer in 2022 --- Charles Leclerc wins at Monza for Ferrari in Italian F1 Grand Prix --- 7 dead as luxury, Italian-built superyacht sinks off the north coast of Sicily --- Controversy as tennis no.1, Jannik Sinner, is cleared of doping charges --- 160 earthquakes have hit the Campi Flegrei area of Naples in the last few days, including one measuring 4.4, the strongest to be measured in over 40 years --- The owner of a restaurant in Sorrento, tired of looking for suitable waiters, has bought two robots to serve his customers --- Statistics released for 2022 show Italy produced 40% of Europe's tomatoes --- Jannik Sinner rises to ATP number 3 in the world after his semi-final win in Rotterdam
Pennette al forno con mozzarella - Baked tomato & mozzarella pasta with peas

Notes:

Pennette al forno con mozzarella

Ingredients:

Serves 4

  • 280g penne rigate
  • 250g mozzarella
  • 600g firm, ripe tomatoes
  • 200g frozen peas
  • 1 large onion
  • 6 tablespoons extra virgin olive oil
  • 4 rounded tablespoons grated parmesan cheese
  • 1 sprig of basil, washed
  • salt and pepper

Method:

  1. Chop the onion finely and add it to a saucepan with the olive oil and sprig of basil.
  2. Cook gently until the onion is lightly browned and soft and then remove the sprig of basil.
  3. Meanwhile, skin and de-core the tomatoes and chop into small chunks. Sprinkle with salt and freshly ground black pepper to taste.
  4. Defrost the peas by running them under hot water.
  5. Add the tomatoes and peas to the onions, reduce the heat to low and cook, stirring from time to time for 20 minutes. Set aside.
  6. Cook the penne rigate in a saucepan of boiling water according to the instructions on the packet. Drain and return to the saucepan.
  7. Chop the mozzarella into very tiny pieces.
  8. Mix the one third of the tomato sauce, half of the mozzarella cheese and one tablespoon of Parmesan cheese with the pasta.
  9. Heat the oven to 200deg C
  10. Spread half of the pasta mixture across the bottom of an ovenproof dish.
  11. Top with half of the remaining tomato sauce, half of the remaining mozzarella and half of the remaining Parmesan cheese.
  12. Repeat the layers with the remaining ingredients.
  13. Cook for around 20 minutes until well browned and bubbling and then serve immediately.
Other pages you might like
Sardinia TV Commercial
Sardinia TV Commercial
Tagliatelle con cotto e piselli
Tagliatelle con cotto e piselli
Visiting
Visiting
Potenza Province
Potenza Province
Disclaimer | Privacy Notice
Newsletter
Enter your email address below to receive our free newsletter, 'I Love Italy'. It provides a captivating glimpse into the allure of 'The Bel Paese', containing extracts from our most recent articles, a window on Italian news, fashion, music and culture, useful information for visiting and living in Italy as well as our latest, delicious Italian recipes.

Subscribers are also entitled to a 10% discount on purchases from our sister-site, Italy Gifts Direct.

We will not use your email address for any other purpose or pass it on to any other organisation and you can unsubscribe from this service at any time.
Sitemap
© 2010 Understanding Italy
All of the content of this website is the copyright of Understanding Italy, except where otherwise noted.
Any reproduction of the content of this website, all or in part, is strictly forbidden.