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Пенне ригате

p_O (3).jpg

Ингредиенты (3 порции) 

Пенне ригате 250 г 
Вырезка свиная 250 г 
Лук красный 1 головка 
Перец чили красный 1 штука 
Пюре томатное 500 мл 
Масло оливковое 3 столовые ложки 
Помидоры черри 6 штук 
Базилик зеленый 1 пучок 
Сыр пармезан тертый по вкусу 
Соль по вкусу 
Перец черный молотый по вкусу 
Лук зеленый по вкусу 

Способ приготовления (25 минут)  
1. Свиную вырезку режем на тонкие кусочки, обжариваем на оливковом масле 7 минут. 
2. В мясо добавляем красный лук полукольцами, мелко нарезанный перец чили, предварительно очищенный от семян, базилик, половинки черри. Поджариваем еще 3 минуты. 
3. В сковороду добавляем томатное пюре или мелко нарезанные томаты. Солим, даем потушиться 10 минут. 
4. В это время в подсоленную кипящую воду погружаем пенне ригате и варим до состояния аль денте. 
5. Сливаем воду с готовых пенне ригате, высыпаем их в готовый соус, оставляем на минуту. 
6. Выкладываем блюдо на тарелку, посыпаем тертым пармезаном, украшаем зеленым луком.

 
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    [NAME] => Пенне ригате
    [~NAME] => Пенне ригате
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    [PREVIEW_TEXT] => Можно использовать готовое томатное пюре, например, «Pomi»
    [~PREVIEW_TEXT] => Можно использовать готовое томатное пюре, например, «Pomi»
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p_O (3).jpg

Ингредиенты (3 порции) 

Пенне ригате 250 г 
Вырезка свиная 250 г 
Лук красный 1 головка 
Перец чили красный 1 штука 
Пюре томатное 500 мл 
Масло оливковое 3 столовые ложки 
Помидоры черри 6 штук 
Базилик зеленый 1 пучок 
Сыр пармезан тертый по вкусу 
Соль по вкусу 
Перец черный молотый по вкусу 
Лук зеленый по вкусу 

Способ приготовления (25 минут)  
1. Свиную вырезку режем на тонкие кусочки, обжариваем на оливковом масле 7 минут. 
2. В мясо добавляем красный лук полукольцами, мелко нарезанный перец чили, предварительно очищенный от семян, базилик, половинки черри. Поджариваем еще 3 минуты. 
3. В сковороду добавляем томатное пюре или мелко нарезанные томаты. Солим, даем потушиться 10 минут. 
4. В это время в подсоленную кипящую воду погружаем пенне ригате и варим до состояния аль денте. 
5. Сливаем воду с готовых пенне ригате, высыпаем их в готовый соус, оставляем на минуту. 
6. Выкладываем блюдо на тарелку, посыпаем тертым пармезаном, украшаем зеленым луком.
[~DETAIL_TEXT] =>
p_O (3).jpg

Ингредиенты (3 порции) 

Пенне ригате 250 г 
Вырезка свиная 250 г 
Лук красный 1 головка 
Перец чили красный 1 штука 
Пюре томатное 500 мл 
Масло оливковое 3 столовые ложки 
Помидоры черри 6 штук 
Базилик зеленый 1 пучок 
Сыр пармезан тертый по вкусу 
Соль по вкусу 
Перец черный молотый по вкусу 
Лук зеленый по вкусу 

Способ приготовления (25 минут)  
1. Свиную вырезку режем на тонкие кусочки, обжариваем на оливковом масле 7 минут. 
2. В мясо добавляем красный лук полукольцами, мелко нарезанный перец чили, предварительно очищенный от семян, базилик, половинки черри. Поджариваем еще 3 минуты. 
3. В сковороду добавляем томатное пюре или мелко нарезанные томаты. Солим, даем потушиться 10 минут. 
4. В это время в подсоленную кипящую воду погружаем пенне ригате и варим до состояния аль денте. 
5. Сливаем воду с готовых пенне ригате, высыпаем их в готовый соус, оставляем на минуту. 
6. Выкладываем блюдо на тарелку, посыпаем тертым пармезаном, украшаем зеленым луком.
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