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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
Divide pasta between plates. Sprinkle parsley, remaining Parmesan and pine nuts over top.
