Antipasto-Inspired Pasta
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Antipasto-Inspired Pasta

Antipasto-Inspired Pasta

with Cheesy Garlic Toast

Pasta lovers, rejoice! Tonight's pasta is full of crisp peppers, umami-rich mushrooms, briny olives, Italian sausage, crushed tomatoes, and finished with Parmesan, for good measure.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time5 minutes


serving amount

250 g

Mild Italian Sausage, uncased

(May contain Mustard, Soy, Wheat, Egg, Milk)

227 g

Quick-Cook Penne

(Contains Wheat May contain Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

113 g


1 unit(s)

Sweet Bell Pepper

1 unit(s)

Crushed Tomatoes with Garlic and Onion

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

56 g

Yellow Onion, chopped

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

1 tbsp

Italian Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

2 unit(s)

Sandwich Bun

(Contains Barley, Wheat)

½ cup

Parmesan Cheese, shredded

(Contains Milk)

60 g

Mixed Olives

(May contain Milk, Sulphites)

Not included in your delivery

¼ tsp


3 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


0.13 tsp


½ tsp



Nutrition Values

Calories1570 kcal
Fat71 g
Saturated Fat29 g
Carbohydrate167 g
Sugar19 g
Dietary Fiber14 g
Protein65 g
Cholesterol165 mg
Sodium2630 mg
Trans Fat2 g
Potassium2000 mg
Calcium750 mg
Iron10 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Large Non-Stick Pan
Measuring Spoons
Large Pot
Measuring Cups
Baking Sheet
Aluminum Foil


Prep and make garlic butter
  • Thinly slice mushrooms.
  • Core, then cut pepper into 1/4-inch slices.
  • Drain, then roughly chop olives.
  • Add softened butter and half the garlic puree to a small bowl. Season with salt and pepper, then stir to combine.
Cook sausage
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then sausage and mushrooms. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**
Cook penne
  • Meanwhile, add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-3 min.
  • Reserve 1/4 cup (1/2 cup) pasta water, then drain and return penne to the same pot, off heat.
Make sauce
  • Add remaining garlic puree, onions, peppers and Italian Seasoning to the pan with sausage. Season with salt and pepper. Cook, stirring frequently, until peppers soften slightly, 3-4 min.
  • Stir in crushed tomatoes, reserved pasta water (from step 3) and 1/2 tsp (1 tsp) sugar. Bring sauce up to a simmer. Once simmering, reduce heat to medium. Season with salt and pepper, to taste. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min.
Make cheesy garlic toast
  • Meanwhile, halve buns. Spread garlic butter over cut-sides of buns.
  • Transfer to a foil-lined baking sheet. Sprinkle mozzarella over top. Broil in the middle of the oven until cheese is melted and buns are golden-brown, 1-3 min. (TIP: Keep an eye on buns so they don't burn.)
Finish and serve
  • Add sauce and half the olives to the pot with penne, then stir to combine.
  • Divide pasta and cheesy garlic toast between plates. 
  • Sprinkle Parmesan and remaining olives over pasta.