John Myers
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Baked Penne with Mediterranean Vegetables
The perfect baked penne with mediterranean vegetables recipe with a picture and simple step-by-step instructions.
- 200 g Salami in one piece
- 125 g Pickled mild peppers (drained weight)
- 1 medium sized Onion
- 1 medium sized Zucchini
- 2 piece Red & yellow peppers
- 1 liter Sieved tomatos
- 250 g Penne rigate
- Sea-Salt
- Extra virgin olive oil
- Black pepper from the mill
- 0,5 tbsp Hot peppers hot
- 300 g Grated Gouda
- 2 Branches Rosemary
- 2 Branches Thyme
- 2 Branches Oregano
- 1 Toes Garlic
preparation
- Boil the penne in water with plenty of sea salt according to the package insert and allow to drain. Wash and dry the vegetables and herbs. Peel and finely chop the onion and garlic. Remove the peppers from the kernels and inner walls and dice. Dice the zucchini. Chop the herbs. Dice the salami. Drain the peppers and remove the stem and seeds, coarsely chop.
Stew
- It is best to sear the ingredients separately in olive oil in the following order until they develop their typical aroma and place in a large baking dish: onion, garlic, salami, zucchini, paprika and peppers.
gratinated
- Put the tomatoes in the baking dish and stir everything vigorously. Then add the pasta and stir again. Add the herbs, pepper and paprika powder and … … exactly! … stir again. Now the cheese on top and in the oven for about 25-30 minutes at 175 ° C until the cheese is golden brown.
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