Char-Grilled Vegetable Penne
- 400g penne
- 1tbsp olive oil
- 1 garlic clove
- 100g semi-dried tomatoes
- 100g marinated artichoke hearts, halved
- 100g char-grilled red peppers, sliced
- 100g char-grilled eggplant, sliced
- 1/2c Kalamata olives
- 1/2c chicken stock
- 1c basil leaves
- shaved parmesan to serve
- Cook the pasta in a large pot of boiling salted water until al dente.
- Heat a medium non-stick frying pan over high heat. Add the oil and garlic and cook for 1 minute. Add the tomatoes, artichokes, peppers, eggplant, olives and stock and cook for 2-3 minutes or until slightly thickened and the vegetables are warmed through. Add to the pasta with the basil and toss to combine. TO serve, toss with the parmesan.
penne, olive oil, garlic, tomatoes, chargrilled red peppers, chargrilled eggplant, olives, chicken, basil
Taken from www.epicurious.com/recipes/member/views/char-grilled-vegetable-penne-1220186 (may not work)