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Baked penne with roasted vegetables
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Adjust veggies based on what's in season.
Ingredients:
  • 2 Spanish onions, cut into wedges
  • 2 leeks, sliced
  • 2 zucchini, cut into chunks
  • 1 fennel bulb, cut into wedges
  • 250g punnet red cherry tomatoes
  • 250g punnet yellow cherry tomatoes
  • 1 sweet potato, peeled, cut into chunks
  • 40.00 ml chopped fresh thyme
  • 109.20 gm olive oil
  • 350g penne rigate
  • 6 anchovies
  • 6 (about 100g) thin slices prosciutto
  • 1 garlic clove
  • 250.00 ml torn fresh basil leaves
  • 200g bocconcini, cut into small chunks
  • 80.80 gm cream
Instructions:
  • Preheat your oven to a toasty 200°C.
  • Spread the vegetables and tomatoes on a large baking tray, generously season with thyme and drizzle with 2 tablespoons of olive oil. Mix thoroughly to coat everything. Sprinkle with salt and black pepper, then roast in the oven for 30 minutes until perfectly cooked.
  • Boil the penne in a large saucepan of salted water as per the instructions on the packet until it is cooked al dente.
  • Combine anchovies, prosciutto, garlic, and basil in a food processor. Drizzle in the remaining olive oil and pulse until a coarse paste forms.
  • Combine the roasted vegetables with their cooking juices, anchovy paste, and pasta in a large saucepan. Add bocconcini and cream, then transfer everything to a large baking dish. Bake in the oven for 15 minutes.
  • Present the baked penne directly from the oven-safe dish.

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