Recipe

Artichoke & Tomato Penne

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Artichoke & Tomato Penne

Penne served with a tangy tomato sauce and artichokes, topped with fresh basil, hard cheese shavings, olive oil and a crack of black pepper.


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Ingredients to serve 2

  • 200g x penne (large)
  • ½ x onion – peel & chop finely
  • 1 clove x garlic – peel, grate finely & chop
  • 2 x tomatoes – dice (½ cm)
  • ¼ cup x water (for the sauce)
  • 1 tsp x chilli flakes (optional)
  • ½ sachet x tomato paste
  • 2 x artichokes – cut into quarters
  • 1 x aubergines – dice (1cm)
  • 30g x black olives – slice (5mm)
  • 5g x basil – tear
  • 30g x hard cheese – shave with potato peeler
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 400g x penne (large)
  • 1 x onion – peel & chop finely
  • 2 cloves x garlic – peel, grate finely & chop
  • 4 x tomatoes – dice (½ cm)
  • ½ cup x water (for the sauce)
  • 2 tsp x chilli flakes (optional)
  • 1 sachet x tomato paste
  • 4 x artichokes – cut into quarters
  • 2 x aubergines – dice (1cm)
  • 60g x black olives – slice (5mm)
  • 10g x basil – tear
  • 60g x hard cheese – shave with potato peeler
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all the ingredients as indicated above. Boil the kettle (for the penne).

Step 2

Aubergine: Place the aubergine on a tin foil lined tray. Season with salt and pepper and drizzle with a generous glug of olive oil. Roast for 15 minutes until golden and softened.

Step 3

Penne: Add the boiling water and some salt to a large saucepan. When the water is at a rolling boil, add the penne and cook for 8-9 minutes until al dente (cooked but with a slight bite). Drain, drizzle with olive oil and keep warm in a colander.

Step 4

Artichoke & tomato mix: Place a large frying pan on a medium-high heat. Add a drizzle of olive oil and cook the onion with a little salt for 5 minutes. Add the chilli flakes, garlic and tomato paste and cook for 1 minute. Add the tomatoes with the water (see above for quantities) and cook until the tomatoes have softened and the sauce has thickened – 7 minutes. Mix in the roasted aubergine and black olives and cook for another minute.

Step 5

Serve the pasta topped with the sauce, artichokes, basil, hard cheese shavings, a drizzle of olive oil and a crack of black pepper.

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