Recipe

Italian Penne

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Italian Penne

Penne pasta with saucy veggies, served topped with hard cheese shavings.




Ingredients to serve 2

  • 200g x penne
  • ½ x lemon
  • 2 x tomatoes – dice (1cm)
  • 3g x fresh rosemary – remove leaves, discard stalks
  • 1 clove x garlic – crush with the flat side of a knife
  • ½ x onion – peel & chop finely
  • ½ cup x water (for the veggie mix)
  • ½ x chilli (optional) – deseed & chop finely
  • 40g x sundried tomatoes – chop roughly
  • 30g x pitted black olives – cut in half
  • 5g x fresh parsley – remove stalks & chop roughly
  • 5g x fresh basil – tear leaves
  • 40g x hard cheese – slice with potato peeler
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 400g x penne
  • 1 x lemon
  • 4 x tomatoes – dice (1cm)
  • 5g x fresh rosemary – remove leaves, discard stalks
  • 2 cloves x garlic – crush with the flat side of a knife
  • 1 x onion – peel & chop finely
  • 1 cup x water (for the veggie mix)
  • 1 x chilli (optional) – deseed & chop finely
  • 80g x sundried tomatoes – chop roughly
  • 60g x pitted black olives – cut in half
  • 10g x fresh parsley – remove stalks & chop roughly
  • 10g x fresh basil – tear leaves
  • 80g x hard cheese – slice with potato peeler
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

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

Step 2

Penne: Place a large saucepan on medium-high heat and add the boiling water. Add a few drops of olive oil and the penne and cook for 8 minutes. Don’t overcook the pasta – you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain and keep warm in a colander over a saucepan of hot water. Sprinkle penne with a little olive oil to prevent it from sticking together.

Step 3

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Set aside.

Step 4

Tomatoes: Place the tomatoes on a tin foil lined baking tray, rub the rosemary leaves between your hands and sprinkle them over the tomatoes. Add the crushed garlic, a drizzle of olive oil and salt and pepper. Place in the oven and cook for 15-20 minutes until the tomatoes are golden. Remove from the oven, peel the garlic and chop finely.

Step 5

Veggie mix: Place a large frying pan on medium-high heat with a drizzle of olive oil. Add the onion with a little salt and cook for 5 minutes. Add the roast tomatoes, chopped garlic, water (see quantity above for the veggie mix), chilli (optional), sundried tomatoes and olives. Cook for about 3 minutes until the sauce thickens. Add the lemon zest and season with salt and pepper, then add the penne and mix through. Mix in the parsley and basil.

Step 6

Serve in a bowl, topped with the hard cheese shavings and a drizzle of olive oil.