HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCherry Tomato, Olive & Goat Cheese Penne
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Cherry Tomato, Olive & Goat Cheese Penne

Cherry Tomato, Olive & Goat Cheese Penne

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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.

Allergens:GlutenMilk

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.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 punnet

cherry tomatoes

250 g

penne

(ContainsGlutenMay be present Egg, Soy)

½

red onion

1 clove

garlic

0.3 cup

pitted kalamata olives

1 bunch

basil

1 tub

marinated goat cheese

(ContainsMilk)

Not included in your delivery

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2870 kJ
Fat22.1 g
of which saturates6.2 g
Carbohydrate96.5 g
of which sugars5.8 g
Dietary Fibre0 g
Protein20.9 g
Cholesterol0 mg
Sodium626 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Large Pot
Strainer
Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

To serve, divide between serving bowls and dot with the marinated goat cheese.