Mirsbin’s Kitchen

Here’s my version of Penne Al Telefono

1 package penne
1 can tomato sauce (use the ones with tomato chunks)
fresh mozzarella, cut into 1/4-inch cubes
10 leaves fresh basil, torn

Cook the penne by following the directions on the package. I usually use San Remo, if you want something better there’s Barilla in Santi’s. Cook the pasta until al dente.

In a skillet, heat the tomato sauce. When pasta is done cooking, drain well, add to tomato sauce, and immediately add mozzarella and basil. Toss to mix the sauce and cheese. You can add fresh cracked pepper before serving.

You can buy the tomato sauce or make your own. I like to stew some canned tomatoes with garlic and herbs. I read somewhere why this recipe is called Penne al Telefono. The strands of the mozzarella cheese after heated, looks like the telephone cord.

After leaving my uncle’s relatives at the airport we went around and finally had the time to see more of Sydney. My uncle brought me to the beach! Yey but it was too cold to take a dip. We went to 3 beaches and finally had lunch at Cronulla Beach.

A lot of surfer dudes and some nice looking blokes But that’s another story, back to the meat err i mean the steaks. We had steaks for lunch at Hog’s Breath. The serving was so huge! Pretty good and tasty considering it’s size and it was real tender too. I had vegetables and corn on the cob on the side. Somehow I didn’t like the way they serve salads in Australia, it was way to bland for me. My steak had slivers of avocado and some creamy sauce. Good thing because I don’t like the brown gravy usually served with steaks here in Manila.

The resto was by the beach, we had enough time to take a short stroll before heading home.

I signed up for the Fundamentals of Culinary Arts in ISCAHM last Saturday. I’m so excited! Classes will start on June 11, every Saturday for 3 months. After paying and signing some documents, they made me try on the chef’s jacket and toque. I hope to post some pics here when I get my own jacket.