Buon appetito!
Penne all’ harissabiata
Ingredients
4 persons
For the sauce
- 200 grams penne
- 1 courgette, diced
- 200 grams feta
- olive oil
- salt
- 1 ui, in grove stukken
- 2 cloves garlic, finely minced
- 2 bell peppers, diced
- 1 teaspoon harissa
- 1 tablespoon ras el hanout
- 750 milliliter ELVEA Passata Natural
For the gremolata
- 0.5 preserved lemon, finely chopped
- 1 clove garlic, finely minced
- 2 sprigs of mint, finely chopped
- 3 sprigs of parsley, chopped
- 1 tablespoon olive oil
- 1 tablespoon sesame seeds
Preparation
-
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.
