Penne is one of the most well-known Italian pastas and is a speciality of the Campania region in southern Italy, which includes the cities of Naples, Sorrento and Capri. Penne means 'pen' in Italian, and it gets its name from its tube-shape, with angled ends cut to resemble a pen point or quill. The tubes have ridges which allow them to hold more sauce.
The sweet cherry tomatoes in this recipe add colour and flavour, and are complemented by the black olives and mixed peppers.
225g dried penne
1 deseeded and thinly sliced green pepper
1 deseeded and thinly sliced yellow pepper
16 halved cherry tomatoes
2 Tbsp stoned and quartered black olives
125 ml dry white wine
2 cloves crushed garlic
1 Tbsp chopped fresh oregano
Fresh oregano sprigs, to garnish
Salt and pepper
4 Tbsp olive oil
- Cook the pasta until al dente.
- Heat the olive oil in a pan. Sauté the garlic for 30 seconds. Add peppers and cook, stirring occasionally, for 3-4 minutes.
- Stir in the cherry tomatoes, oregano, wine and olives, and cook for 3-4 minutes. Season with salt and pepper and stir in the rocket until just wilted.
- Transfer the pasta to a serving dish, spoon over the sauce and garnish.
Serves 4 people
Recipe supplied by Katrina Jordaan, Cape Town, South Africa
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