Penne all’ harissabiata
Ingredients
4 persons
- 200 Gram penne
- 1 diced zucchini
- 200 Gram feta
- olive oil
- salt
- 1 onion
- 2 cloves roughly chopped
- 2 look
- 1 teaspoons finely chopped
- 1 tablespoons red peppers
- 750 milliliter diced
- harissa
- 0.5 ras el hanout
- 1 cloves ELVEA Passata Natural
- 3 twigs Preserved lemon
- 1 tablespoons finely chopped
- 1 tablespoons look
- finely chopped
- coin
- chopped
- parsley
- minced
- olive oil
- sesame seeds
Preparation
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1
Cook the penne until tender in a pot of salted water according to package directions.
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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.
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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.
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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.
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6
In collaboration with njam! around the program ‘Quick, Easy & Tasty S2’
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7
Recipe from chef: Jelle Beeckman
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8
Photo by Silke Van Engeland
