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Antipasto Penne

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Serves: 4
3 medium courgettes, trimmed
4 plum tomatoes
175g / 6 oz Italian ham
2 tbsp olive oil
salt and freshly ground black pepper
350g / 12 oz dried penne pasta
285g jar anti pasto
125g / 4 oz mozzarella cheese, drained and diced
125g / 4 oz Gorgonzola cheese, crumbled
3 tbsp freshly chopped flat-leaf parsley

Preheat the grill just before cooking. Cut the courgettes into thick slices. Rinse the tomatoes and cut into quarters, then cut the ham into strips. Pour the oil into a baking dish and place under the grill for 2 minutes, or until almost smoking. Remove from the grill and stir in the courgettes. Return to the grill and cook for 8 minutes, stirring occasionally. Remove from the grill and add the tomatoes and cook for a further 3 minutes.

Add the ham to the baking dish and cook under the grill for 4 minutes, until all the vegetables are charred and the ham is brown. Season to taste with salt and pepper.

Meanwhile, plunge the pasta into a large saucepan of lightly salted, boiling water, return to a rolling boil, stir and cook for 8 minutes, or until 'al dente'. Drain well and return to the saucepan.

Stir the antipasto into the vegetables and cook under the grill for 2 minutes, or until heated through. Add the cooked pasta and toss together gently with the remaining ingredients. Grill for a further 4 minutes, then serve immediately.

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