Penne Tricolore: A Taste of the Italian Summer

The first time I tasted Penne Tricolore was during a sweltering summer in Tuscany. The air hung heavy with the scent of ripening tomatoes and basil, and the dish – bursting with color and fresh flavors – was exactly what I craved. Served al fresco under a canopy of grapevines, the vibrant combination of pesto, sun-dried tomatoes, and creamy goat cheese transported me. It was simplicity at its finest, a celebration of the season’s bounty, and a culinary memory I’ve cherished ever since.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Servings: 2
• Dietary Type: Vegetarian

Ingredients

• 7 ounces penne pasta, cooked until al dente
• 2-3 tablespoons pesto sauce (fresh homemade or store-bought)
• 14 cherry tomatoes
• 6 sun-dried tomatoes packed in oil, chopped roughly
• 1 tablespoon oil, from sun-dried tomatoes
• 1 red chili pepper, chopped
• 1 garlic clove, crushed
• 4-5 ounces spinach, baby leaf preferably
• 2 tablespoons pine nuts, toasted
• 2-4 ounces soft fresh goat cheese, sliced thinly
• Parmesan cheese, for serving (optional)

Equipment Needed

• Large pot
• Colander
• Baking sheet
• Large skillet or frying pan
• Serving bowls

Instructions

1. Preheat your oven to 220°C (425°F). In a small bowl, gently roll the cherry tomatoes in a teaspoon of the oil from the sun-dried tomatoes, ensuring each tomato is lightly coated. This helps them roast evenly and prevents them from drying out.
2. Spread the oiled cherry tomatoes on a baking sheet and roast in the preheated oven for about 10 minutes, or until they are just beginning to burst and their skins are slightly wrinkled. Keep a close eye on them – you want them soft and juicy, not completely collapsed.
3. While the tomatoes are roasting, prepare the spinach mixture. Heat the remaining oil from the sun-dried tomatoes in a large skillet or frying pan over medium heat. You want the oil to be hot enough to sizzle gently.
4. Add the crushed garlic and chopped red chili pepper to the hot oil. Sauté for just a few seconds, until fragrant, being careful not to burn the garlic.
5. Immediately add the spinach to the pan. Wilt the spinach for about 2 minutes, stirring frequently, until it has softened and reduced in volume.
6. Add the roughly chopped sun-dried tomatoes to the wilted spinach. Stir to combine and cook for another minute to allow the flavors to meld together.
7. In the meantime, ensure the penne pasta is cooked al dente according to package directions. Reserve about ½ cup of pasta water before draining.
8. Once the pasta is cooked, drain it thoroughly in a colander.
9. Transfer the hot, drained penne pasta to a large bowl. Add the pesto sauce and toss to coat the pasta evenly. If the pesto is too thick, add a tablespoon or two of the reserved pasta water to loosen it up.
10. Gently stir the pesto-coated pasta into the spinach and sun-dried tomato mixture in the skillet.
11. Add the roasted cherry tomatoes to the pasta mixture and stir gently to incorporate. Be careful not to crush the tomatoes completely.
12. Divide the penne tricolore into serving bowls.
13. Top each serving with slices of soft fresh goat cheese and toasted pine nuts.
14. Serve immediately. If desired, offer grated Parmesan cheese as a garnish.

Expert Tips & Tricks

• For a more intense flavor, try using a high-quality, artisanal pesto. Alternatively, make your own pesto with fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil.
• To easily toast pine nuts, spread them in a dry skillet over medium heat and cook, stirring frequently, until they are lightly golden brown and fragrant, about 3-5 minutes. Watch them carefully, as they can burn quickly.
• If you don’t have sun-dried tomatoes packed in oil, you can use dry-packed sun-dried tomatoes. Rehydrate them by soaking them in hot water for about 30 minutes before chopping.
• Adjust the amount of red chili pepper according to your spice preference. For a milder dish, remove the seeds from the chili pepper before chopping.
• Don’t overcook the spinach; you want it to retain some of its texture and vibrant color.
• For a richer flavor, try using browned butter instead of oil to sauté the garlic and chili pepper.
• If the pasta seems dry, add a little more pesto or a drizzle of olive oil.

Serving & Storage Suggestions

Serve Penne Tricolore immediately after preparation for the best flavor and texture. The heat from the pasta will gently melt the goat cheese, creating a creamy and delicious sauce. This dish is also delicious served at room temperature, making it a great option for picnics or potlucks.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth if needed to prevent the pasta from drying out. The goat cheese may lose some of its creamy texture upon reheating, but the flavor will still be delicious.

Penne Tricolore is not suitable for freezing, as the pasta and goat cheese can become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	613.9 kcal	N/A
Calories from Fat	202 g	33%
Total Fat	22.4 g	34%
Saturated Fat	6 g	29%
Cholesterol	13 mg	4%
Sodium	184.5 mg	7%
Total Carbohydrate	91.7 g	30%
Dietary Fiber	14.8 g	59%
Sugars	5.1 g	N/A
Protein	17.5 g	34%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free penne pasta.
• Vegan: Substitute the goat cheese with a vegan cashew cheese or a plant-based ricotta alternative. Ensure the pesto is also vegan, as many commercial pestos contain Parmesan cheese.
• Different Vegetables: Feel free to add other vegetables to the dish, such as zucchini, bell peppers, or asparagus.
• Different Cheese: If you’re not a fan of goat cheese, you can use feta cheese, mozzarella, or ricotta cheese instead.
• Protein Boost: Add grilled chicken, shrimp, or sausage for a more substantial meal.

FAQs (Frequently Asked Questions)

Q: Can I use dried herbs instead of fresh basil for the pesto?
A: While fresh basil is ideal for pesto, you can use dried basil in a pinch. Use about 1 teaspoon of dried basil for every cup of fresh basil called for in the recipe. Keep in mind that the flavor will be less intense.

Q: How can I prevent the spinach from becoming too watery?
A: Make sure to heat the oil sufficiently before adding the spinach, and stir frequently to allow the moisture to evaporate quickly.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the pasta and the spinach mixture separately ahead of time. Store them in airtight containers in the refrigerator. When ready to serve, combine the pasta, spinach mixture, and roasted tomatoes, and top with goat cheese and pine nuts.

Q: What if I don’t have pine nuts?
A: You can substitute the pine nuts with other nuts, such as walnuts or almonds. Toast them before adding them to the dish for the best flavor.

Q: Can I add lemon juice to the dish?
A: A squeeze of fresh lemon juice can brighten the flavors of the Penne Tricolore. Add it at the end, just before serving.

Final Thoughts

Penne Tricolore is more than just a pasta dish; it’s a vibrant celebration of Italian flavors that brings sunshine to your plate. This quick and easy recipe is perfect for a weeknight meal or a casual gathering with friends. So, gather your ingredients, embrace the simplicity of Italian cooking, and create a culinary masterpiece that will transport you to the sun-drenched hills of Tuscany. Don’t hesitate to experiment with variations and substitutions to make it your own. Buon appetito!