Pasta
Wholemeal penne macaroni, confit tomatoes and golden courgettes
2
people
1h 45′
(cooking time)
50′
(total time)
Difficulty
Easy
Ingredients
Wholemeal Penne Macaroni | 100 g |
Courgettes | 200 g |
Pear Tomatoes | 1 kg |
SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL | |
Garlic | 2 cloves |
Sugar | 1 spoonful |
Salt and Pepper | to taste |
Instructions
For confit tomatoes: wash the pear tomatoes and cut them in half, then arrange them on an oven tray lined with oiled paper. Peel 2 cloves of garlic, slice them finely and spread them over the tomatoes; dust on top with a spoonful of sugar and a pinch of salt.
Place the oven tray in an oven preheated to 160° and cook for about an hour and a half. Before serving, dribble Zucchi Sustainable extra virgin olive oil over the caramelised tomatoes and if liked add thyme leaves for extra flavour.
For pasta: it’s very easy: cook the wholemeal pasta in plenty of salted boiling water until ‘al dente’.
In the meantime, wash the courgettes and cut them into julienne strips. Heat a little oil in a non-stick frying pan and cook the courgettes until golden brown and crispy.
Drain the pasta and pour it into a large bowl, dress with the courgettes and the confit tomatoes made earlier, and serve with a dribble of raw extra virgin olive oil and a dash of pepper if liked. Enjoy!
Place the oven tray in an oven preheated to 160° and cook for about an hour and a half. Before serving, dribble Zucchi Sustainable extra virgin olive oil over the caramelised tomatoes and if liked add thyme leaves for extra flavour.
For pasta: it’s very easy: cook the wholemeal pasta in plenty of salted boiling water until ‘al dente’.
In the meantime, wash the courgettes and cut them into julienne strips. Heat a little oil in a non-stick frying pan and cook the courgettes until golden brown and crispy.
Drain the pasta and pour it into a large bowl, dress with the courgettes and the confit tomatoes made earlier, and serve with a dribble of raw extra virgin olive oil and a dash of pepper if liked. Enjoy!
