Preparation time: 5 min
Cooking time: 15 min
penne pasta 100g
garlic, 4 large cloves, minced
low-sodium chicken broth, 2 cubes
Parmesan cheese, 1 cup, grated
milk, 1 cup
freshly-ground black pepper
basil, 1/2 tsp
oregano, 1/2 tsp
red chili flakes, 1 tsp
1 tbsp cornflour
4 tbsp tomato puree
6-8 black olives, sliced
chopped cilantro to garnish
1 In a small mixing bowl, dissolve chicken stock and cornflour. Mix well till consistency is achieved.
2 In a large saucepan, heat olive oil and sauté the garlic until fragrant.
3 On medium heat, add the stock for glazing and keep stirring continuously with a spatula.
4 Once the paste begins to thicken, pour milk slowly while stirring. Reduce flame to medium low.
5 As the milk begins to approach a boil, add cheese, salt, black pepper, basil, oregano and chilli flakes. Mix well and leave the sauce to thicken.
6 Meanwhile, bring water to a boil in a large pot, seasoned with salt and olive oil. When the water begins to bubble, add pasta and cook till al dente on medium low flame.
7 As soon as the sauce is thick, add tomato puree and olives. Mix well and let cook on low flame.
8 When the sauce starts bubbling, spoon in pasta with a slotted spoon. Mix till the pasta is completely coated with sauce.
9 Garnish with fresh chopped cilantro and serve warm.
Good reading: The Rosie Project by Graeme Simsion, recommended by Bill Gates.