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Rustic Sicilian Penne
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Rustic Sicilian Penne

Rustic Sicilian Penne

with Zucchini, Peppers and Pine Nuts

Inspired by the classic Sicilian caponata dish, this rustic pasta is actually a twist on the French ratatouille. It's brought to life with briny olives and capers, and toasted pine nuts give the perfect finishing touch for extra texture and nuttiness.

Tags:
Veggie
Quick
Allergens:
Wheat
Sulphites
Tree nuts
Milk

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

170 g

Penne

(Contains Wheat)

200 g

Zucchini

370 mL

Crushed Tomatoes with Garlic and Onion

15 g

Capers

60 g

Mixed Olives

(Contains Sulphites)

½ tbsp

Red Wine Vinegar

(Contains Sulphites)

2 tbsp

Honey

28 g

Pine Nuts

(Contains Tree nuts)

160 g

Sweet Bell Pepper

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

7 g

Parsley

Not included in your delivery

½ tbsp

Oil*

¼ tsp

Pepper*

2.25 tsp

Salt*

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Nutrition Values

Calories710 kcal
Fat24 g
Saturated Fat4.5 g
Carbohydrate110 g
Sugar20 g
Dietary Fiber9 g
Protein22 g
Cholesterol15 mg
Sodium1610 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.

Utensils

Large Pot
Colander
Measuring Cups
Measuring Spoons
Paper Towel
Strainer
Large Non-Stick Pan
Saucepan
Small Bowl

Instructions

Cook pasta
1

Before starting, wash and dry all produce.

Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return to same pot, off heat.

Prep
2

While pasta cooks, cut zucchini in half lengthwise, then into 1/2-inch thick half-moons. Drain capers, then pat dry with paper towels. Drain, then roughly chop olives. Core, then cut pepper into 1/2-inch pieces. Roughly chop parsley.

Cook sauce
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then peppers and zucchini. Cook, stirring often, until slightly softened, 2-3 min. Stir in crushed tomatoes, olives, honey, half the capers and half the vinegar (use all the vinegar and capers for 4 ppl). Season with salt and pepper. Bring to a gentle simmer, then reduce heat to medium. Cook, stirring often, until veggies are tender, 5-6 min.

Toast pine nuts
4

While sauce cooks, heat a small pan over medium heat. When hot, add pine nuts to the dry pan. Toast, stirring, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.

Finish pasta
5

Add sauce, reserved pasta water and half the Parmesan to the pot with pasta. Heat the pot over medium-high. Cook, stirring, until sauce thickens, 3-4 min.

Finish and serve
6

Divide pasta between plates. Sprinkle parsley, remaining Parmesan and pine nuts over top.