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Slow cooker 'antipasto' penne recipe
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Prep Time:
20 minutes
Cook Time:
225 minutes
Total Time:
245 minutes
Veggie-packed one-pot pasta dish.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 red onion, cut into thin wedges
  • 85g prosciutto, roughly chopped
  • 1 large eggplant, cut into 3cm cubes
  • 1 large red capsicum, cut into 2cm pieces
  • 2 zucchini, halved, thickly sliced
  • 400g can crushed tomatoes
  • 2 vine-ripened tomatoes, roughly chopped
  • 750.00 ml dried penne pasta
  • 220g jar pitted kalamata olives, drained
  • 62.50 ml sun-dried tomatoes, roughly chopped
  • Chopped fresh flat-leaf parsley leaves, to serve
  • Grated parmesan, to serve
Instructions:
  • In a flameproof bowl of a slow cooker or a large, deep frying pan, heat oil over medium-high heat. Add onion and cook, stirring, for 3 minutes until just starting to soften. Next, add garlic and prosciutto and cook, stirring, for 2 minutes until prosciutto starts to brown.
  • Pour the mixture into a slow cooker. Add eggplant, capsicum, zucchini, crushed tomatoes, and fresh tomato, ensuring everything is covered. Cook on HIGH for 3 hours.
  • Combine pasta, olives, and sun-dried tomatoes, then stir well. Season generously with pepper, cover, and cook for 40 minutes until pasta is tender. Serve sprinkled with parsley and parmesan on top.

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