Penne with courgette-parmesan chips and baked ricotta
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30 minutes
Recipe in collaboration with
Avocado van de duivelIngredients
For 2 persons
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200 g
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1
onion
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1
clove of garlic
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1 tbsp
tomato puree
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1
can of diced tomatoes
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1
courgette
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50 g
Parmesan cheese
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1
jar of ricotta
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3 tbsp
pine nuts
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1 tsp
dried oregano
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1/2 tsp
cayenne pepper
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1 pinch
sugar
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1 tbsp
balsamic vinegar
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2 tbsp
olive oil
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salt and pepper
Anco Professional Standard Penne
Anco Professional Standard Penne has a ribbed texture and concave shape. A perfect pasta variant to incorporate sauce. Try a penne arrabiata or a penne carbonara, a classic recipe that never gets old! Anco Professional Standard Penne is a highly-qualitative pasta made of 100% durum wheat for those who can control the cooking process completely.
Preparation
- Preheat the oven to 190°C. ‘Pour' the ricotta into a baking dish. Sprinkle with 1 tablespoon of the olive oil, the dried oregano, cayenne pepper, pepper, salt and pine nuts. Put in the preheated oven for 20 minutes.
- Thinly slice half of the courgette. Arrange the slices on a baking tray lined with baking paper. Season with pepper. Grate the parmesan over it. Place in the oven for 15 minutes.
- Finely chop the onion and crush the garlic. Dice the rest of the courgette. Heat 1 tablespoon of olive oil in a pan and sauté the onion for a few minutes. Add the diced courgette and garlic and simmer again for a few minutes. Add the tomato puree and cook briefly. Add the diced tomatoes and let the sauce simmer for about 10 minutes. Season with a pinch of sugar, balsamic and salt and pepper.
- Cook pasta al dente according to directions on the packaging.
- Serve the pasta with the tomato sauce, courgette-parmesan chips and a scoop of baked ricotta.
