Zesty Tomato Penne Al Forno
with Bocconcini and Olives
Is there anything more comforting than cheesy baked pasta? This quick pasta bake is spiked with chili flakes and olives to amp up its cozy flavour.
Tags:
Veggie
•Spicy
•Low CO2
Allergens:
Milk
•Wheat
•Sulphites
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium
Ingredients
serving amount
100 g
Bocconcini Cheese
(Contains Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
56 g
Baby Spinach
170 g
Penne
(Contains Wheat)
½ cup
Parmesan Cheese, shredded
(Contains Milk)
2 unit(s)
Garlic, cloves
1 unit(s)
Shallot
1 tsp
Chili Flakes
2 tbsp
Balsamic Glaze
(Contains Sulphites)
30 g
Mixed Olives
(May contain Milk, Sulphites)
½ tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Calories750 kcal
Fat27 g
Saturated Fat12 g
Carbohydrate100 g
Sugar18 g
Dietary Fiber11 g
Protein33 g
Cholesterol45 mg
Sodium1270 mg
Trans Fat0.5 g
Potassium1200 mg
Calcium1100 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Strainer
•Large Pot
•Measuring Spoons
•Measuring Cups
•Large Oven-Proof Pan
Instructions
1
- Add 10 cups water and 2 tsp salt to a large pot (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.
- Drain penne.
2
- While water comes to a boil, peel, then cut shallot into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Drain, then rinse olives. Pat dry with paper towels, then roughly chop.
- Pat bocconcini dry with paper towels. Tear into quarters, then season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
3
- Once penne is added to the boiling water, heat a large oven-proof pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then shallots and garlic. Cook, stirring constantly, until softened and fragrant, 2-3 min.
- Season with salt.
4
- Add crushed tomatoes, olives, 1/2 tsp (1 tsp) chili flakes and 1/4 cup (1/2 cup) water to the pan with shallots.
- Cook, stirring occasionally, until sauce thickens slightly, 4-5 min.
- Remove from heat.
- Stir in 1 tbsp (2 tbsp) balsamic glaze.
- Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
5
- Add sauce and spinach to the pot with penne, then stir to combine.
- Transfer penne to the same oven-proof pan. (NOTE: If you don't have an oven-proof pan, transfer penne to an 8x8-inch [9x13-inch] baking dish.)
- Arrange bocconcini over penne. Sprinkle Parmesan over top.
- Broil in the middle of the oven until cheese melts, 4-5 min.
6
- Divide penne al forno between plates.
- Sprinkle remaining chili flakes over top, if desired.
- Drizzle with remaining balsamic glaze, if desired.
