Buon appetito!

Penne all’ harissabiata

Ingredients

1 diced zucchini

200 Gram feta

olive oil

salt

1 onion

2 cloves in large pieces

2 look

1 teaspoon finely chopped

1 tablespoon red bell peppers

750 milliliter diced

harissa

0.5 ras el hanout

1 garlic clove ELVEA Passata Natuur

3 twigs preserved lemon

1 tablespoon finely chopped

1 tablespoon look

finely chopped

mint

finely chopped

parsley

ground meat

olive oil

sesame seeds

1

Cook the penne until tender in a pot of salted water according to package directions.
2

Put a good splash of olive oil in the pan and sauté the onion, garlic and bell bell pepper with some salt. Add the harissa and ras el hanout and fry briefly. Pour on the Elvea passata and cook. Season to taste with salt and pepper. Let simmer on a low heat.
3

Warm some olive oil in the pan and fry the zucchini in it until golden brown.
4

Make the gremolata. Mix the pickled lemon with garlic and fresh mint and parsley. Add a little olive oil and sesame seeds.
5

Mix the pasta under the sauce with some of the cooking liquid. Transfer the pasta to a deep plate, top with some zucchini cubes and crumbled feta. Finally, top with the gremolata.
6

In collaboration with njam! around the program ‘Quick, Easy & Tasty S2’
7

Recipe from chef: Jelle Beeckman
8

Photo by Silke Van Engeland