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Penne with tomato and onion jam and olives


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Ingredients

6 portion(s)

  • 75 g parmesan cheese, cubed
  • 4 red onions, peeled and quartered
  • 60 g olive oil
  • 1 tbsp brown sugar
  • 2 tbsp balsamic vinegar
  • 800 g tomatoes, tinned
  • 150 g pitted Kalamata olives, halved if large
  • 500 g penne rigate
  • salt and freshly cracked pepper to taste
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Recipe's preparation

  1. Place parmesan cheese in TM bowl and grate for 10 seconds on speed 9. Set aside.

  2. Add onions and 30g of the oil to TM bowl and chop for 4 seconds on speed 5. Do not over process. Add remaining 30g oil and cook for 8 minutes at 100˚C on Counter-clockwise operation + speed 1.

  3. Add brown sugar and vinegar and mix for 2 seconds on Counter-clockwise operation + speed 2, or until combined. Cook for 15 minutes at 100˚C on Counter-clockwise operation + speed soft with the MC off.

  4. Add the tomatoes and cook with the MC off for 30 minutes at 100˚C on Counter-clockwise operation + speed 1, or until the tomatoes are reduced and sauce is a good consistency. The time to reduce can vary. Place the rice basket on the lid to reduce spatter.

  5. Cook the pasta separately in a large pot of boiling water. Drain and place in large mixing bowl. Add the tomato mixture and olives and stir to combine. Spoon into serving plates and season to taste with salt and cracked pepper. Serve topped with freshly grated parmesan.

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Accessories you need

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Tip

The onions will keep for a few days if covered with oil and stored in the fridge. The onions can also be combined with goat’s cheese to make a quick puff pastry tart or used as a pizza topping.

This sauce freezes well so you can just cook the amount of pasta you need, spoon the sauce over the top to serve and freeze the rest of the sauce.

Recipe from ‘Vegie Food’ by Murdoch Books.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Hi Melissa, thanks so much

    Submitted by Erica Noble on 4. June 2012 - 22:15.

    Hi Melissa, thanks so much for commenting! Glad you enjoyed this recipe, it's one of our favourites. My husband is the opposite of yours though by the sounds of it, he'd happily double the quantiy of olives if he could tmrc_emoticons.) Great to see you experimenting and using the recipe as a 'spring board'... that's what recipes are for I think!

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  • I made this last week and

    Submitted by Chantimama on 2. May 2012 - 14:26.

    I made this last week and thought it was quite good.  My husband is not a big fan of olives and thought it was too "olive-y" for his liking.  I altered it, just a bit, in that I used 3 red onions, and 2 shallots because that's what I had on hand.  Next time I'll do less olives to suit the hubby's tastes.  tmrc_emoticons.D

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