Roast tomato and pepper penne pasta
with olives, feta and green pesto
- Sulphites
Our penne pasta dish is packed full of heavenly flavour combinations. Sweet and juicy roasted red pepper and baby plum tomatoes, salty olives, tangy feta, and pesto come together to create a dish that isn’t showy but instead claims the limelight by being deliciously uncomplicated. Ready in six speedy steps, this is a weeknight winner for sure.
Ingredients
1 unit(s)
Bell Pepper
200 grams
Penne Pasta
100 grams
Feta Cheese
45 grams
Green Pesto
30 grams
Olives
1 bunch(es)
Chives
250 grams
Baby Plum Tomatoes
30 grams
Tomato Puree
1 unit(s)
Garlic Clove
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
10 grams
Flora Original
125 grams
Baby Spinach
Not included in your delivery
2 tbsp
Olive Oil
½ tsp
Sugar
Instructions
Preheat the oven to 180°. Halve the pepper and discard the core and seeds. Slice into thin strips. Pop the pepper and whole tomatoes onto a large roasting tray. Drizzle with olive oil and sprinkle over a pinch of salt and pepper. Pop on the top shelf of the oven to cook until the peppers are soft and the tomatoes burst, 25-30 mins. Turn halfway through and lightly press the tomatoes with a fork to help the juices escape!
In the meantime, fill a large saucepan with water and add a good pinch of salt. We will use it later for the pasta. Bring to the boil over high heat. Peel and grate the garlic (or use a garlic press). Finely chop the chives and crumble the feta cheese.
Once the water is boiling, add the pasta to the saucepan and cook for 12 mins.
Pop the spinach into a colander. When the penne has finished cooking, pour the pasta into the colander and leave to sit on top of the spinach to wilt. Drizzle with a little olive oil to stop it from sticking together. Keep the pan!
Once the veggies have been roasting for 25 mins, heat the oil for the sauce (see ingredients for amount) in your now-empty saucepan over medium heat. Once hot, stir in the garlic and tomato puree. Stirring, cook for 30 seconds, then mix in the balsamic vinegar and sugar (see ingredients for amount). Bubble for a minute to evaporate the vinegar. Remove the pan from the heat.
Once cooked, stir the roasted veggies, all their juices, the Flora orginal, the chives and olives (if everyone likes them!) into the sauce. Tip the pasta into the pan and gently toss to coat well in the sauce. Season to taste with salt and pepper. Divide the pasta between your bowls and top with the crumbled feta and a dollop of pesto. Enjoy!!
