824- One Pot Penne Pasta Greek Style / معكرونة في وعاء واحد على الطريقة اليونانية
150 grams (5.2 oz) Panzani Penne Rigate
50 grams (1/4 cup) black olives, cut into circles
100 grams (1/2 cup) canned chickpeas, drained
1 small onion, minced
2 garlic cloves, grated
60 grams (2.15 oz) chopped spinach
6 leaves basil, chopped
1 tablespoon sundried tomato
2 medium tomatoes, grated
3 tablespoons olive oil
1 tablespoon dried chives
1/2 teaspoon dried thyme
Salt and pepper, to taste
300 milliliters (2 cups) vegetables broth
Fresh basil leaves for decoration
1- In a large pot over medium heat, put the Penne Rigate.
2- Add the olives, chickpeas, onion, garlic, spinach, basil, sundried tomato, and grated tomato.
3- Add the olive oil, dried chives, dried thyme, salt, pepper, and the vegetable broth.
4- Cover the pot and bring it to a boil for 5 minutes over high heat.
5- Once boiling, reduce the heat to medium and cook all the ingredients for about 20 minutes, stirring occasionally until the liquid is reduced.
6- Keep the pot covered in between stirring until the last couple of minutes so that you can watch it and be sure it doesn’t burn.
7- The one pot penne greek style is ready when the pasta is al dente or cooked the way you desire. Garnish with fresh basil leaves and serve immediately!