One Pot Penne Pasta Greek Style / معكرونة في وعاء واحد على الطريقة اليونانية – CWA – Episode 824

I am so excited to be part of this @Panzani.maroc campaign “Who said that men do not cook?”
Time to stop the stereotypes of men not cooking at home. Men as much as women, cook at home, either by necessity or out of pleasure Then it is just a matter of skill.
In this campaign I will invite 3 men, with different cooking skill levels, in my kitchen to cook with me “one pot pasta” fool proof recipes. Here we have @othmane_benhlima who is cooking the One Pot Pasta Greek Style. Let’s get cooking!!!

150 grams (5.2 oz) Panzani Penne Rigate
50 grams (1/4 cup) black olives, cut into circles
100 grams (1/2 cup) canned chickpeas, drained
1 small onion, minced
2 garlic cloves, grated
60 grams (2.15 oz) chopped spinach
6 leaves basil, chopped
1 tablespoon sundried tomato
2 medium tomatoes, grated
3 tablespoons olive oil
1 tablespoon dried chives
1/2 teaspoon dried thyme
Salt and pepper, to taste
300 milliliters (2 cups) vegetables broth
Fresh basil leaves for decoration

1- In a large pot over medium heat, put the Penne Rigate.
2- Add the olives, chickpeas, onion, garlic, spinach, basil, sundried tomato, and grated tomato.
3- Add the olive oil, dried chives, dried thyme, salt, pepper, and the vegetable broth.
4- Cover the pot and bring it to a boil for 5 minutes over high heat.
5- Once boiling, reduce the heat to medium and cook all the ingredients for about 20 minutes, stirring occasionally until the liquid is reduced.
6- Keep the pot covered in between stirring until the last couple of minutes so that you can watch it and be sure it doesn’t burn.
7- The one pot penne greek style is ready when the pasta is al dente or cooked the way you desire. Garnish with fresh basil leaves and serve immediately!

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