Penne with Mozzarella and Tomato Passata

Penne with Mozzarella and Tomato Passata

  • PREP TIME: 10 min
  • COOK TIME: 15 min
  • Serves: 4

Penne with Mozzarella and Tomato Passata

  • PREP TIME: 10 min
  • COOK TIME: 15 min
  • Serves: 4

PAIR WITH

Availability varies by market

Molson Canadian

or other BRIGHT & BALANCED beers

Including beer in your cooking is a great way to unlock new flavours, adding a whole new layer to your favourite recipes. The light acidity from the Molson Canadian balances the creamy cheesiness from the mozzarella and complement the tomato flavours of the dish.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 500g penne
  • ¼ cup (65ml) extra virgin olive oil
  • 4 cloves of garlic, peeled and finely chopped
  • 3 cups (750ml) tomato sauce
  • 1 cup (110ml) Molson Canadian (if not using beer, add an additional cup of tomato sauce)
  • Kosher salt and freshly cracked black pepper
  • ½ cup (10g) basil leaves, roughly chopped
  • 400g fresh buffalo mozzarella (cut into cubes)
  • ½ cup (120g) freshly grated Parmesan

Directions

  • In a large pot of boiling salted water, cook the penne for 8-10 minutes until tender but firm to the tooth.
  • Meanwhile, in a large skillet, heat the olive oil over medium high heat and add the garlic, stirring frequently for about 1 minute.
  • Add the Molson Canadian and reduce by half (optional).
  • Add the tomatoes and cook for 10 to 15 minutes until slightly reduced.
  • When the pasta is cooked, drain into a colander, and add to the tomato sauce along with the basil and mozzarella.
  • When the mozzarella has melted slightly, serve and top with the grated Parmesan and black pepper.

Molson Canadian
Availability varies by market
  • STYLE:Premium Lager
  • ABV:5.0%
  • TASTE:A real Canadian beer with the perfect balance of Prairie malt sweetness and refreshing hop bitterness.

PAIR WITH

Molson Canadian

or other BRIGHT & BALANCED beers

Including beer in your cooking is a great way to unlock new flavours, adding a whole new layer to your favourite recipes. The light acidity from the Molson Canadian balances the creamy cheesiness from the mozzarella and complement the tomato flavours of the dish.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 500g penne
  • ¼ cup (65ml) extra virgin olive oil
  • 4 cloves of garlic, peeled and finely chopped
  • 3 cups (750ml) tomato sauce
  • 1 cup (110ml) Molson Canadian (if not using beer, add an additional cup of tomato sauce)
  • Kosher salt and freshly cracked black pepper
  • ½ cup (10g) basil leaves, roughly chopped
  • 400g fresh buffalo mozzarella (cut into cubes)
  • ½ cup (120g) freshly grated Parmesan

Directions

  • In a large pot of boiling salted water, cook the penne for 8-10 minutes until tender but firm to the tooth.
  • Meanwhile, in a large skillet, heat the olive oil over medium high heat and add the garlic, stirring frequently for about 1 minute.
  • Add the Molson Canadian and reduce by half (optional).
  • Add the tomatoes and cook for 10 to 15 minutes until slightly reduced.
  • When the pasta is cooked, drain into a colander, and add to the tomato sauce along with the basil and mozzarella.
  • When the mozzarella has melted slightly, serve and top with the grated Parmesan and black pepper.