Penne with Mediterranean vegetable sauce

Recipe from: 1/1/1997 12:00:00 AM

Ingredients 19
Servings 4
Time

Ingredients

  • Tomato sauce
  • 1
    medium onion
  • 60
    ml
    olive oil
  • 3
    cloves garlic
  • 7
    canned tomatoes
  • 30
    ml
    chopped fresh parsley
  • salt and freshly ground black pepper
  • Vegetables
  • 6
    courgettes
  • 1
    aubergine
  • 3
    cloves garlic
  • olive oil for sprinkling
  • 3
    sweet bell peppers (red, green and yellow)
  • 10
    slices sun-dried tomato
  • 125
    ml
    black olives
  • 500
    g
    penne pasta
  • Garnish
  • fresh basil
  • grated Parmesan cheese
 

Method

 
TOMATO SAUCE:
Sauté the onion in a little of the olive oil. Add the garlic and cook further. Add the tomato and parsley and cook to a pulp. Season. Stir in remaining olive oil.

VEGETABLES:
Place the courgettes, brinjal and garlic on a baking tray and sprinkle with olive oil. Roast in a preheated oven at 180 ºC. Alternatively, sauté the courgettes, brinjal and garlic in a heavy-based pan on the hob.
Place the peppers on a baking tray, sprinkle with oil and roast until the skin starts to blister and the flesh becomes soft.
Cut roasted brinjals into smaller pieces and slice the peppers.
In a large bowl, mix the sun-dried tomatoes with the olives and add the prepared courgettes, brinjal and peppers, reserving a few pieces of sliced pepper to garnish.
Lastly, add the tomato sauce and cooked pasta. Toss gently and spoon on to serving plates.

GARNISH:
Place reserved strips of sweet pepper and basil on top, and serve with grated Parmesan cheese on the side.

 

Read more on: roast  |  fruit
 

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