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Baked penne with roasted vegetables

Ingredients

  • 2 Spanish onions, cut into wedges
  • 2 leeks, sliced
  • 2 zucchini, cut into chunks
  • 1 fennel bulb, cut into wedges
  • 250g punnet red cherry tomatoes
  • 250g punnet yellow cherry tomatoes
  • 1 sweet potato, peeled, cut into chunks
  • 2 tablespoons chopped fresh thyme
  • 6 tablespoons olive oil
  • 350g penne pasta
  • 6 anchovies
  • 6 (about 100g) thin slices prosciutto
  • 1 garlic clove
  • 1 cup torn fresh basil leaves
  • 200g bocconcini, cut into small chunks
  • 4 tablespoons cream

Method

  1. Step 1 - Preheat oven to 200°C.
  2. Step 2 - Place all the vegetables and the tomatoes on a large baking tray, sprinkle with the thyme and drizzle with 2 tablespoons olive oil. Toss well to combine. Season with salt and freshly ground black pepper and roast in the preheated oven for 30 minutes.
  3. Step 3 - Cook the penne in a large saucepan of boiling salted water following packet directions or until al dente.
  4. Step 4 - Place the anchovies, prosciutto, garlic and basil in a food processor. Add the remaining olive oil and process until a coarse paste.
  5. Step 5 - In a large saucepan, toss together the roasted vegetables and their cooking juices, the anchovy paste and the pasta. Stir in the bocconcini and cream, then pour into a large baking dish. Bake in the oven for 15 minutes.
  6. Step 6 - Serve the baked penne straight from the baking dish.

Recipe Ingredient

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