12 pounds penne
12 gallons boiling water
12 ounces salt
2 cups olive oil
1 tablespoon red pepper, crushed
12 ounces garlic cloves (EP), minced
1/4 cup basil, dried
6 ounces fresh parsley, chopped
2 teaspoons salt
Servings: 50
1. Cook Penne according to directions on p. 369. Drain.
2. Sauté red pepper, garlic, and basil in oil. Mix with drained pasta.
3. Add parsley and salt to pasta. Toss to mix. Keep warm, 160°F.
VARIATION:
Lemon and Herb Penne. Mix together 1 cup freshly squeezed lemon juice, 1 lb fresh minced parsley, 5 Tbsp dried basil, and 1 Tbsp black pepper. Toss herb-lemon mixture with 12 lb cooked penne pasta. Drizzle 2 cups olive oil over pasta and mix. Stir in 2 lb freshly grated Parmesan cheese.
12 gallons boiling water
12 ounces salt
2 cups olive oil
1 tablespoon red pepper, crushed
12 ounces garlic cloves (EP), minced
1/4 cup basil, dried
6 ounces fresh parsley, chopped
2 teaspoons salt
Servings: 50
1. Cook Penne according to directions on p. 369. Drain.
2. Sauté red pepper, garlic, and basil in oil. Mix with drained pasta.
3. Add parsley and salt to pasta. Toss to mix. Keep warm, 160°F.
VARIATION:
Lemon and Herb Penne. Mix together 1 cup freshly squeezed lemon juice, 1 lb fresh minced parsley, 5 Tbsp dried basil, and 1 Tbsp black pepper. Toss herb-lemon mixture with 12 lb cooked penne pasta. Drizzle 2 cups olive oil over pasta and mix. Stir in 2 lb freshly grated Parmesan cheese.
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