Roast vegetable puttanesca with wholegrain penne

Roast vegetable puttanesca with wholegrain penne

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  • 4
  • Easy
  • Dairy free Fat conscious Health conscious Heart friendly Pescatarian


  • 3 red peppers
  • 2 T olive oil
  • 2 thinly sliced cloves garlic
  • 6 baby marrows
  • 1 T olive oil
  • 1 T olive oil
  • 2 chopped cloves garlic
  • 1 chopped fresh chilli
  • 1 chopped red onion
  • 1 x 400 g can whole tomatoes
  • 1 T caperberries
  • 1/4 cup black olives
  • 6 smashed anchovy fillets
  • Al dente wholegrain penne

Cooking Instructions

Preheat the oven to 180°C.

Halve red peppers, drizzle with olive oil and scatter over thinly sliced cloves garlic. Roast for 30 to 35 minutes.

Chop baby marrows into chunks and toss in olive oil. Season and roast for 20 minutes.

Place a saucepan over a medium to low heat, add olive oil, chopped cloves garlic, chopped fresh chilli and 1 chopped red onion and fry gently for 5 minutes.

Add can whole tomatoes, bring to a simmer and reduce for 10 to 15 minutes.

Add caperberries, smashed and pitted black olives and smashed anchovy fillets.

Remove the skins from the roast peppers and fold through the flesh, along with the baby marrow.

Season serve on top of al dente wholegrain penne, drizzled with olive oil.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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