Penne with Mediterranean vegetable sauce

Ideas
4 servings
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Fruit

By Food24 November 03 2009
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Ingredients (16)

Tomato sauce
1.00 onion — medium
60.00 ml fresh chillies — 573
3.00 garlic — cloves
7.00 tinned tomatoes
30.00 ml fresh parsley — chopped
0.00 sea salt and freshly ground black pepper
Vegetables
6.00 courgettes
1.00 aubergine
3.00 garlic — cloves
0.00 olive oil — for sprinkling
3.00 peppers — sliced
10.00 sun-dried tomatoes — sliced
125.00 ml black olives
500.00 g pasta — penne
GARNISH
0.00 fresh basil
0.00 parmesan cheese — grated
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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.



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