Penne Alla Genovese

Penne Alla Genovese

This pasta sauce is a bit odd. A quick Google search of “alla Genovese” reveals that this pasta sauce’s name is incorrect. Alla Genovese usually showed up as either pesto sauce or a onion and beef sauce.

I had even a harder time finding any history of this sauce. Genovese means of Genoa, but that’s really all I have to report, kind of sad.

This sauce is neither of those things, It’s vegetarian (besides the cheese..) and it’s darn good. (how’s that for a slogan?)

For the Misenplace.

Reconstitute 4 ounces of Sun-Dried Tomatoes in hot water for 20 minutes.

2 pounds of tomato concasse (click the linky for description and directions)

Wash and remove the stems of 10 ounces of Baby Spinach

For the recipe:

Do you trust me? I said, do you trust me. =)

To start, in a large saute pan, heat up 2 tablespoons of olive oil.

Cook 2 tablespoons of chopped walnuts until golden brown.

Now, add the spinach and 2 cloves of minced garlic and cook until the spinach is wilted.

Add the concasse tomatoes and sun-dried tomatoes. Now were also going to add a large pinch of kosher salt, and about 10 cranks of freshly cracked black pepper.

Cook the tomato mixture for about 5 to 10 minutes to allow the sauce to come together.

Once the sauce is at your desired thickness, add pasta and cook until warmed through. Add Parmesan cheese and another 10 turns of your pepper mill.

I choose to serve this over a Parmesan breaded chicken cutlet and topped with toasted walnuts.

Some Notes:

  • This recipe originally used Pine nuts. However, I do not like them and refuse to use them in my recipes.
  • Take it easy with the walnuts, think of them as a texture changer, but add too many, and it’ll get weird.
  • You could use canned, peeled tomatoes, but this recipe shines on high quality ingredients, that includes tomatoes.
  • I also used baby spinach, I prefer it for this recipe.
  • Recipe is copy write of me and this blog.
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