Name: Penne with roasted tomatoes, capsicum, artichokes & basil
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Cuisine: mediterranean
Ingredients: 1 x 250g punnet cherry tomatoes, halved; 1 red onion, cut into very thin wedges; 4.60 gm olive oil; 20.00 ml balsamic vinegar; 350g penne rigate; 1 large bought roasted red capsicum, trimmed, thinly sliced; 120g (2/3 cup) fat-free marinated artichokes, quartered; 50g fresh bocconcini, drained, torn; 125.00 ml fresh basil leaves, torn

Penne with roasted tomatoes, capsicum, artichokes & basil

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Prep Time:
5 minutes

Cook Time:
15 minutes

Total Time:
20 minutes

Whip up a quick and fresh Mediterranean-inspired dish.

Ingredients:

1 x 250g punnet cherry tomatoes, halved
1 red onion, cut into very thin wedges
4.60 gm olive oil
20.00 ml balsamic vinegar
350g penne rigate
1 large bought roasted red capsicum, trimmed, thinly sliced
120g (2/3 cup) fat-free marinated artichokes, quartered
50g fresh bocconcini, drained, torn
125.00 ml fresh basil leaves, torn

Instructions:

Preheat your oven to a toasty 200°C. Lay out the tomato and onion on a spacious baking tray, then generously drizzle with oil and gently splash half of the vinegar. Sprinkle with a pinch of salt and pepper. Roast in the oven for about 10 minutes, or until the tomato is pleasantly tender.
Cook the pasta in a large saucepan of lightly salted boiling water according to package instructions until al dente (about 12 minutes), then drain and return to the pan.
Combine the tomato mixture, capsicum, artichoke, bocconcini, and basil with the pasta and remaining vinegar. Toss everything together until well combined. Sprinkle with pepper for seasoning. Serve in individual bowls and enjoy right away.

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