Entree: Italy – Penne al Pomodoro (Penne with tomato and basil sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Total 20 min

Ingredients

- 12 oz (340 g) penne
- 10 oz (280 g) plant-based chicken, sliced (approx. usable weight)
- 2 tbsp (30 ml) extra-virgin olive oil
- 3 cloves garlic
- 2 cups (480 ml) strained tomato passata or crushed tomatoes
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 tsp (2.5 g) salt, or to taste
- 1/4 tsp (0.5 g) black pepper, or to taste
- Pinch red pepper flakes (optional)
- 12 leaves fresh basil
- 1/4 cup (25 g) vegan Parmesan, grated

Instructions

1. Bring a large pot of salted water to a boil and cook penne until just shy of al dente. Meanwhile, heat olive oil in a large skillet over medium heat, sauté garlic briefly until fragrant, add sliced plant-based chicken and cook 3–4 minutes until lightly browned; add cherry tomatoes, passata, salt, pepper, and red pepper flakes and simmer 6–8 minutes to meld.
2. Drain pasta reserving 1/2 cup (120 ml) cooking water, toss penne into the sauce with a splash of reserved water to finish cooking to al dente, stir in torn basil and vegan Parmesan, adjust seasoning, serve immediately garnished with extra basil and vegan Parmesan.