Sep
07
Crispy Penne
I love baked penne sometimes and the best part are those little crunchy edges. I boiled my penne until it was really soft and then I coated them in a little water and olive oil..Then I just baked them until they got very blistered and crispy on top.
For flavorings, I used all the same things you would to make pasta sauce. Fresh tomatoes, parmesan, and basil. Truffle oil and umami paste were also added.
Look at my new Umami Paste by Laura Santini
Mix the paste with truffle or olive oil.
It’s just a nice little appetizer… crunchy + soft penne is just delicious. I like to keep the flavors fresh, like I used fresh basil and tomato to top these..if you add sauce it will just make the penne mushy again which takes the whole point out of this dish, and you can see little specks of that umami paste in there too. More soon, thanks for reading.
hmm, i’ll make this when my sister is craving for pasta.
this looks like something my sister would love. i mean, who wouldn’t enjoy crispy pasta? hehe
Crunchy penne!!! What a novel idea (for me, at least), ingenious! And that pasta looks INCREDIBLE! Wish I could get my hands on that umami paste, and your post reminded me that I bought some beautiful truffle oil I really should crack open
xx
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YUM. you make me hungry
Looks gorgeous and I’ve been eyeing that umami paste for a while. Will definitely get my hands on some soon! Thanks for sharing!
appetizing~ yum~
Thanks to this post, immaculate conception just occured.
It’s my birthday today, and I was keeping my fingers crossed for a beautiful post. You CERTAINLY delivered! Thanks for always being such an inspiration. XX <3
Wow. I love crispy pasta, and always feel it’s- well, not ruined by sauce, but…
Thanks for the link to the umami paste, too.
Looks so simple and delicious! Definitely have to go out and get some umami paste now
looks delish! great idea – will definitely try it!
This is my favorite dish!
Kaye (http://thestyleflux.blogspot.com)
I like leftover pasta, and I bake them or panfry them until it’s crispy. Never made crispy pasta that was not a leftover, but that’s a good idea !
MMm, I love crispy penne, now i know how to make it!!
Hi! Italian-American here.. just wanted to give you a tip regarding basil.. here in italy it’s well known that you should never cut it with a knife, becuase it gets black edges. I can see that happened a bit with your basil. you should try ripping it by hand always, it’s better and fresher!
@Holly, love that, thank you for letting me know!
You cut it with a knife if you slice it by gently PUSHING through it, rather than chopping DOWN on it.
The fact that the word “pene” means pennis in spanish makes this reading a bit awkward, however this looks delicious!!
I love that Umami paste. I first got it months ago from Central Market where I live and I really like to add it to grilled sandwiches. It’s a great flavor booster.
I was in the store over the weekend, in the sauce section, and looked up and the Umami paste was sitting there on the top shelf! If it wasn’t for your blog I probably would not have given it a second glance, but I bought it and added it to some spaghetti that night, had a side-by-side tasting of a bowl with the paste and a bowl without, and I am so glad I got it! Thank you!
That place is necessary for me.Thanks a lot!
Of course now there should certainly realize this viewer so that you can FEED great feast to RSS OR ATOM discourse, simply
This looks fantastic. I want to make it. Details, please: do you cook the pasta in salted water? Should it be softer than you normally would cook it? How much oil and water do you use to toss it in? What temp. do you bake it at, and for how long? (Did I miss the recipe?)
That’s great! Thanks for the recipe.
There are some attention-grabbing time limits on this article but I don’t know if I see all of them heart to heart. There is some validity but I’ll take hold opinion until I look into it further. Good article , thanks and we wish extra! Added to FeedBurner as properly
andhra kitchen What a perfect and fresh summer meal. Loving your contribution here, Thorough, inspiring, delicious.
Am still searching for the recipe. Did I miss something?
Many thanks.
Jane
The added texture of the crunchy penne seems like it would be great. Thanks for the recipe.
Great idea and very nice design! I love your recipes and photos…
where is the printable recipe?
Pretty incredible pictures. I love the simplicity of this dish. Looks and sounds delicious.
Very nice presentation! This isn’t something you really save to eat for later right? If you wanted to preserve the crisp while serving, do you think tomato paste would do the job? Maybe protect the pasta with a piece of basil? I have not heard of this umami paste–definitely will check it out.
Wow, what a fantastic idea! So glad you shared!
Some kind of brilliant idea of appetizer.
F.Y.I. I’d never heard about ‘Umami Paste by Laura Santini’. Maybe I should have a try.
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Its so beautiful to see…. Image clarity also excellent!!!!!
Love the way you shoot pictures! It gives a lot attention to details, all the best
Hi there, I like watching your blog. Where can I get that Umami Paste in London? Will I find it in Tesco or Asda? If not, do you know any alternatives?
I second this. It would be much appreciated if you could let us know where you found this Umami Paste in London. I’d absolutely love to start playing with this in dishes.
Another way of getting terrifically crunchy pasta that would work in a similar dish is to take very fresh pasta and deep fry it for a bit.
Wow, this looks so delicious and the photos are gorgeous. I gotta get me a tube of that umami paste!
Thanks for this great post!
Rachel
It looks great!
this is look delicious
so yumyyyy
I m italian and this pasta look like very well
Thanks for sharing your thoughts on free run review. Regards
This looks and sounds delicious!
This looks delicious! Thanks for sharing.
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