Mediterranean Penne
Not enough hours in the day? Don’t worry, we’ve gathered up olives from the Grecian Coast, artichoke hearts from North Africa, fetta from the ancient Byzantine Empire and rocket from Rome to bring you a balmy Mediterranean feast. Change is as good as a holiday, and this pasta might just be better!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
200 g
penne
(Contains: Gluten, Wheat; May be present: Eggs, Soy, Milk.)
½
red onion
3 clove
garlic
1 punnet
cherry tomatoes
2 tbs
parsley
100 g
kalamata olives
150 g
artichoke hearts
70 g
rocket
½ block
fetta cheese
(Contains: Milk;)
Not included in your delivery
salt
pepper
Utensils
Cooking Steps
Bring a large pot of salted water to the boil. Add the pasta to the boiling water and cook for approximately 8-10 minutes or until al dente. Drain, rinse under cold water and set aside.
Dice the red onion. Peel and crush the garlic, chop the parsley, pit and halve the kalamata olives, drain the artichoke hearts and wash the rocket. Heat some oil in a pan over a medium-high heat. Add the onion and the garlic, then cook for about 2 minutes or until the onion is translucent. Turn the temperature down to a low heat and add the chopped cherry tomatoes, chopped parsley, olives, and drained artichokes; cook gently for a further 3 minutes, or until the tomatoes are soft
Toss the drained pasta with the vegetables to combine, then throw in the rocket leaves.
To serve, crumble a little of the fetta and lightly toss through; if you think fetta makes everything better, add a little more! Season well with salt and pepper and divide the pasta amongst your bowls and enjoy!
