Tomato basil penne cooking trial
Penne with a tomato sauce and basil finish. Start the discussion with pre-cooked pasta, then assess sauce coating and texture for your restaurant menu.
- Menu direction
- Western pasta dish
- Flavour discussion
- Tomato sauce and basil
- Trial focus
- Pasta preparation, sauce reduction and final texture
Ingredients to prepare
Pre-cooked penne, tomatoes or tomato sauce, garlic, olive oil and fresh basil. Cheese is an optional garnish.
Pre-cook the penne
Boil penne separately according to its pack instructions and drain. Leave it firm enough for the final sauce finish.
Build the tomato base
Gently cook chopped garlic in olive oil, then add tomatoes or prepared tomato sauce.
Reduce the sauce
Simmer and stir until the sauce reaches the consistency you want. Adjust seasoning to your menu's recipe.
Fold in the pasta
Add the pre-cooked penne and combine with the sauce until evenly coated and heated through. Check that the pasta retains its shape and bite.
Add basil and serve
Stir in torn basil towards the end. Plate and add any agreed garnish at the serving station.
Check pasta for wheat or egg and any cheese for milk. Vegetarian suitability depends on the sauce, stock, pasta and garnish actually used.
Casual restaurant meals
An option for diners who prefer tomato and basil flavours. Serve with a salad or another vegetable side.
Workplace lunches
Include it in an international lunch selection alongside Chinese dishes. Plan finishing and service to preserve the pasta's texture.
Meat-free menu choices
Use a suitable vegetable-based sauce and check the pasta, stock and garnish. Do not assume cheese is vegetarian without checking its ingredients.
