Penne with Mediterranean vegetable sauce

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

Ingredients 19
Servings 4


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


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.

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.

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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