Wholewheat Penne Arrabiata
with Roasted Peppers and Balsamic Salad
We love good Penne Arrabiata and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
125
Baby Plum Tomatoes
30
Olives
1
Yellow Pepper
2
Garlic Clove
176
Wholewheat Penne
12
Balsamic Vinegar
(Contains Sulphites)
1
Flat Leaf Parsley
20
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
40
Wild Rocket
1
Vegetable Stock Powder
1
Finely Chopped Tomatoes with Basil
¼
Chilli Flakes
Not included in your delivery
100
Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 220°C and bring a large saucepan of water to the boil with a pinch of salt. Halve the pepper, remove the core and seeds and thinly slice. Peel and grate the garlic (or use a garlic press). Pop the pepper slices on a baking tray, drizzle with oil and season with a pinch of salt and pepper. Toss to coat then roast on the middle shelf of your oven until charred and soft, 12-14 mins. Once cooked, remove from the oven and set aside.
Meanwhile, add the wholewheat pasta to the pan of boiling water and simmer until tender, 13-14 mins. Once cooked, drain in a colander, pop back in the pan and drizzle with oil to stop it sticking together.
Heat a drizzle of oil in a frying pan on medium heat and add the garlic. Fry the garlic for 1 minute, then pour in the finely chopped tomatoes with basil. Add the stock powder, water (see ingredients list for amount), a pinch of salt and pepper and a pinch of sugar. Add a pinch of chilli flakes (only a small pinch, they're hot and you can add more later if you want!). Simmer the sauce until thickened, 8-10 mins.
Roughly chop the olives and add them to the simmering sauce. Roughly chop the flat leaf parsley (stalks and all), set aside. Halve the tomatoes and pop them in a large bowl. Add the balsamic vinegar and a glug of olive oil along with a pinch of salt and pepper. Add the walnuts, toss to coat, then leave to the side.
Once the yellow pepper is cooked, add it to the sauce. When the sauce has finished cooking, taste and add salt and pepper if you feel it needs it. Add the cooked wholewheat penne to the sauce (or add the sauce to the pan with the wholewheat penne if that's easier!) along with half the parsley, and stir to combine together. Taste and add another small pinch of chilli flakes if you like things spicy (remember, they do pack a punch!).
Add the rocket to the bowl with the tomatoes and toss together to coat the leaves in the dressing. Serve the wholewheat pasta in bowls with the salad alongside. Sprinkle the remaining parsley over the wheat pasta. Enjoy!
