Christmas Penne Recipe

Penne pasta: A type of pasta shaped like tubes, perfect for holding onto sauces.

Olive oil: A staple in Mediterranean cooking, used here to sauté the garlic and vegetables.

Garlic: Adds a fragrant and savory flavor to the dish.

Cherry tomatoes: Small, sweet tomatoes that add a burst of color and flavor.

Baby spinach: Tender spinach leaves that wilt quickly, adding a nutritious green element.

Parmesan cheese: A hard, salty cheese that adds a rich, umami flavor when grated over the pasta.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and depth to the flavor profile.

When sautéing the garlic in olive oil, ensure the heat is not too high to prevent it from burning. Burnt garlic can impart a bitter taste to the dish. Instead, aim for a gentle golden color to release its aromatic flavors.

• penne pasta - Substitute with fusilli pasta: Fusilli has a similar texture and will hold the sauce well.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the other ingredients.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them a good replacement.

• baby spinach - Substitute with kale: Kale adds a slightly different texture and a bit more bite, but still provides a healthy green element.

• grated parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar salty and nutty flavor, making it a suitable alternative.

• salt - Substitute with sea salt: Sea salt can provide a more nuanced flavor compared to regular table salt.

• pepper - Substitute with white pepper: White pepper offers a slightly different heat and can add a unique twist to the dish.

• Allow the penne pasta to cool completely before storing. This helps prevent condensation, which can make the pasta soggy.
• Transfer the cooled penne pasta to an airtight container. If you have multiple servings, consider using individual containers for easy reheating.
• Store the container in the refrigerator for up to 3-4 days. Make sure to label the container with the date to keep track of freshness.
• For freezing, place the penne pasta in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the container or bag with the date and contents. The penne pasta can be frozen for up to 2 months.
• When ready to reheat, thaw the penne pasta in the refrigerator overnight if frozen.
• Reheat the pasta in a skillet over medium heat, adding a splash of olive oil or a bit of water to help loosen the pasta and prevent it from drying out.
• Alternatively, you can reheat the penne pasta in the microwave. Place it in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat in 1-minute intervals, stirring in between, until heated through.
• If the pasta seems dry after reheating, add a little more olive oil or a sprinkle of water and toss to combine.
• Top with fresh parmesan cheese just before serving to enhance the flavor and texture.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of olive oil.
  2. Add the leftover Christmas Penne to the skillet.
  3. Stir occasionally until the pasta is heated through, about 5-7 minutes.
  4. If the pasta seems dry, add a tablespoon of water or chicken broth to help rehydrate it.

• Microwave Method:

  1. Transfer the Christmas Penne to a microwave-safe dish.
  2. Add a splash of water or olive oil to keep the pasta moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Christmas Penne in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the pasta from drying out.
  4. Bake for 15-20 minutes, or until the pasta is heated through.
  5. For a crispy top, remove the foil during the last 5 minutes of baking.

• Double Boiler Method:

  1. Fill a pot with water and bring it to a simmer.
  2. Place a heatproof bowl over the simmering water, ensuring it doesn't touch the water.
  3. Add the Christmas Penne to the bowl and stir occasionally.
  4. Heat until the pasta is warmed through, about 10 minutes.

• Large pot: used to cook the penne pasta according to package instructions.

• Colander: used to drain the cooked penne pasta.

• Large skillet: used to heat the olive oil and cook the garlic, cherry tomatoes, and baby spinach.

• Wooden spoon: used to stir and sauté the ingredients in the skillet.

• Garlic press: used to mince the garlic cloves.

• Chef's knife: used to halve the cherry tomatoes.

• Cutting board: used as a surface for cutting the cherry tomatoes and mincing the garlic.

• Measuring spoons: used to measure the olive oil.

• Measuring cups: used to measure the cherry tomatoes, baby spinach, and grated parmesan cheese.

• Grater: used to grate the parmesan cheese.

• Serving bowl: used to serve the finished pasta dish.

• Tongs: used to toss the pasta with the other ingredients in the skillet.

Prepare ingredients in advance: Mince the garlic and halve the cherry tomatoes ahead of time to streamline the cooking process.

Use pre-washed spinach: Opt for pre-washed baby spinach to save time on cleaning and prepping.

Cook pasta simultaneously: While the penne pasta is boiling, start sautéing the garlic and cherry tomatoes to multitask efficiently.

Pre-grated cheese: Purchase pre-grated parmesan cheese to eliminate the need for grating.

One-pot method: Use a large skillet to combine everything, reducing the number of dishes to clean.