Cherry Tomato, Olive & Goat Cheese Penne
Dinner that’s ready in a flash? We’ve got you covered. Take some pasta, oven roasted tomatoes, onion and garlic. Then, add fresh basil, olives and goat curd and voila! Before your eyes is a Italian dish that’s sure to please and will transport you to the hot and bustling streets of Rome with every bite.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 punnet
cherry tomatoes
250 g
penne
(Contains Gluten, Wheat; May be present: Egg, Soy, Milk. )
½
red onion
1 clove
garlic
0.3 cup
pitted kalamata olives
1 bunch
basil
1 tub
marinated goat cheese
(Contains Milk;)
Not included in your delivery
1 tbs
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, halve the cherry tomatoes. Finely slice the red onion, pitted kalamata olives and basil. Peel and crush the garlic, and crumble the marinated goat cheese.
Toss the cherry tomatoes in half of the olive oil and season with salt and pepper. Place on a lined oven tray and cook in the oven for 15-20 minutes or until blackened at the edges and beginning to collapse.
Meanwhile, bring a large pot of salted water to the boil. Add the penne and cook for 10 minutes or until ‘al dente’. Reserve 2 tablespoons of the pasta water. Drain.
While the pasta is cooking, heat the remaining olive oil in a medium frying pan. Add the red onion and cook, stirring, for 3 minutes or until softened. Add the garlic and cook for 1 minute or until fragrant. Add the cherry tomatoes, reserved pasta cooking water, pitted kalamata olives and basil. Cook, stirring, until heated through. Season to taste with salt and pepper. Toss the drained penne through the tomato mixture in the pan.
To serve, divide between serving bowls and dot with the marinated goat cheese.
