Vegetarian

Penne with Gipfelhirsch Cherry Tomatoes

Vegetarian
Pasta
Portions2 peopleChangeTiming 37 minsView
Ingredients12 IngredientsViewSwitzerland95 % localView
  • 10  leaves basil
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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  • 100  grams dried cherry tomatoes
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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  • 1  clove fresh garlic
    Foreign ingredient
    This ingredient is currently available from foreign production
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  • 100  grams fresh onions
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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  • 1  teaspoon Gipfelhirsch Jamaican Jerk
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Product info

    An absolute classic that embodies Caribbean cuisine through and through. Jamaican Jerk Seasoning is the perfect companion for every BBQ party and those for whom the Caribbean is too far away. This not too hot blend is a taste bomb and refines everything that tastes a little too ‘boring‘.

  • 1  teaspoon ground black pepper
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  • 50  grams mountain cheese
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    Foodwaste tip

    Mould on a chese does not always mean that the (whole) cheese needs to be thrown away. The Swiss association foodwaste.ch explains in this helpful video which types of mould there are and in which cases mouldy cheese is edible.

    Watch the cheese video (DE)
  • 2  tablespoons olive oil
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  • 200  grams penne
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  • 1  teaspoon salt
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  • 0.25  teaspoon thyme
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  • 250  grams tomato sauce
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Peel 100 grams fresh onions and 1 clove fresh garlic and mince them finely
Add 2 tablespoons olive oil to a medium-sized saucepan and heat up until hot
Add the onion and garlic to the saucepan and sauté them on medium heat for about 3 minutes until golden brown
Add 250 grams tomato sauce and 100 grams dried cherry tomatoes to the saucepan and mix well
Bring the tomato sauce to the boil and turn down the heat to the lowest level to keep it warm
Add water to a large saucepan and heat it up over high heat until it is boiling
Add 1 teaspoon salt and 200 grams penne to the boiling water and cook the pasta for about 7 minutes until al dente
Season sauce with 1 teaspoon Gipfelhirsch Jamaican Jerk, 0.25 teaspoon thyme and 1 teaspoon ground black pepper
Wash 10 leaves basil and grate 50 grams mountain cheese
Drain the penne with a colander, add them to the sauce and mix until well combined
Serve the pasta on plates and sprinkle the grated cheese and basil over the penne
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Penne with Gipfelhirsch Cherry Tomatoes

Gipfelhirsch

Penne with dried cherry tomatoes and basil leaves arranged in a white bowl
Timing 37 mins
Portions2 people
Ingredients12 Ingredients

Ingredients

  • 10  leaves basil
  • 100  grams dried cherry tomatoes
  • 1  clove fresh garlic
  • 100  grams fresh onions
  • 1  teaspoon Gipfelhirsch Jamaican Jerk
  • 1  teaspoon ground black pepper
  • 50  grams mountain cheese
  • 2  tablespoons olive oil
  • 200  grams penne
  • 1  teaspoon salt
  • 0.25  teaspoon thyme
  • 250  grams tomato sauce

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Tools

  • 1 large saucepan
  • 1 medium-sized saucepan
  • 1 cutting board
  • 1 knife
  • 1 grater
  • 1 colander

Penne with Gipfelhirsch Cherry Tomatoes

Gipfelhirsch

Instructions

Peel 100 grams fresh onions and 1 clove fresh garlic and mince them finely
Add 2 tablespoons olive oil to a medium-sized saucepan and heat up until hot
Add the onion and garlic to the saucepan and sauté them on medium heat for about 3 minutes until golden brown
Add 250 grams tomato sauce and 100 grams dried cherry tomatoes to the saucepan and mix well
Bring the tomato sauce to the boil and turn down the heat to the lowest level to keep it warm
Add water to a large saucepan and heat it up over high heat until it is boiling
Add 1 teaspoon salt and 200 grams penne to the boiling water and cook the pasta for about 7 minutes until al dente
Season sauce with 1 teaspoon Gipfelhirsch Jamaican Jerk, 0.25 teaspoon thyme and 1 teaspoon ground black pepper
Wash 10 leaves basil and grate 50 grams mountain cheese
Drain the penne with a colander, add them to the sauce and mix until well combined
Serve the pasta on plates and sprinkle the grated cheese and basil over the penne