Penne with Ginger and Tomato
- 4 cloves of garlic chopped
- 3 small dried red chillies, crushed
- 2/3rd cup olive oil
- 150 g ginger, finely chopped
- 1 can peeled plum tomatoes, drained of their juices
- Maldon sea salt and freshly ground pepper to taste
- 400 g penne
- 2 lemons juiced
- 300 g ricotta salata, freshly grated
- 2 handfuls marjoram, roughly chopped.
- In a heavy-bottom saucepan, cook the garlic in 3 tablespoons of the olive oil until it just begins to colour.
- Add in the ginger and chillies, cook for a few minutes and then stir in the drained tomatoes
- Season with salt and pepper.
- Simmer over medium heat for 35 minutes until the tomatoes have broken up, stirring occasionally.
- Remove the tomatoes from the heat and pass them through a sieve or food mill.
- Boil the penne in salted water until al dente. Drain and return to the pot.
- Add the remaining olive oil and lemon juice to the penne and toss.
- Stir half the ricotta into the penne.
- Then mix in the tomato sauce and marjoram.
- Season to taste and serve with the remaining ricotta on the side.
Source: 'Studio Olafur Eliasson: The Kitchen' by Olafur Eliasson
About the Book: 'Studio Olafur Eliasson: The Kitchen' written by Ice-landic Danish artist Olafur Eliasson features over 100 recipes cooked in his studio kitchen everyday for his staff and artists.
The book celebrates the communal spirit of cooking and creativity through Olafur Eliasson bringing his studio together every day for a communal lunch that fuels their creative process.