• Ingredients: 30
  • Serves: 6

Penne with tomatoes, olives and capers with penne pasta, additional chopped fresh basil, freshly grated parmesan cheese.

Ingredients

  • 14 oz. penne pasta
  • Additional chopped fresh basil
  • 1/4 cup freshly grated Parmesan cheese

For sauce

  • 6 bacon slices, cut in half
  • 6 cups canned low-salt chicken broth
  • 1 1/2 cups dry white wine
  • 1/2 cup red currant jelly
  • 1 1/4 tsps. minced fresh rosemary
  • 3 tbsps. unsalted butter

For pork

  • A mortar and pestle or even a coffee grinder can be used to grind the spices.
  • 2 tsps. cumin seeds
  • 2 tsps. coarse salt
  • 1 tsp. black peppercorns
  • 1 tsp. black cardamom seeds
  • 1 4- to 4 1/4-pound center-cut boneless pork loin (about
  • 1 tbsp. olive oil

For roasting

  • 8 medium beets, peeled, cut into 1-inch wedges

Port Sauce

  • 2 cups tawny Port
  • 1/2 cups sugar
  • 1 tbsp. water
  • 2 tsps. cornstarch

Dulce de leche:

  • 1/4 cup dulce de leche

Malted milk ball:

  • 1/2 cup chopped malted milk balls
  • 2 tbsps. chocolate malted powder

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 Heat oil in heavy large pot over medium-high heat. Add garlic and sauté until pale golden, about 2 minutes.

    For this step you will need

  2. Step 2 Add tomatoes and olives. Sauté until tomatoes begin to release their juice, about 5 minutes.
  3. Step 3 Add Port and next 6 ingredients. Simmer until sauce thickens slightly, about 6 minutes. Season sauce with salt and pepper.

    For this step you will need

  4. Step 4 Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

    For this step you will need

  5. Step 5 Drain. Transfer to large bowl. Pour sauce over pasta; toss. Garnish with additional basil. Serve, passing Parmesan separately.

    For this step you will need

Nutrition information

Calories 356 Carbohydrates 60 g (20%)
Fat 7 g (10%) Protein 12 g (25%)
Saturated Fat 2 g (8%) Sodium 758 mg (32%)
Polyunsaturated Fat 1 g Fiber 5 g (21%)
Monounsaturated Fat 3 g Cholesterol 3 mg (1%)