Penne with roasted tomatoes, capsicum, artichokes & basil

Recipe: Penne with roasted tomatoes, capsicum, artichokes & basil


  • 1 x 250g punnet cherry tomatoes, halved
  • 1 red onion, cut into very thin wedges
  • 1 tsp olive oil
  • 1 tbs balsamic vinegar
  • 350g dried penne pasta
  • 1 large bought roasted red capsicum, trimmed, thinly sliced
  • 120g (2/3 cup) fat-free marinated artichokes, quartered
  • 50g fresh bocconcini, drained, torn
  • 1/2 cup fresh basil leaves, torn


  1. Preheat oven to 200°C. Place the tomato and onion on a large baking tray and drizzle with the oil and half the vinegar. Season with salt and pepper.
  2. Bake in oven for 10 minutes or until tomato is tender. Meanwhile, cook the pasta in a large saucepan of lightly salted boiling water following packet directions or until al dente.
  3. Drain and return to pan. Add the tomato mixture, capsicum, artichoke, bocconcini and basil to the pasta with remaining vinegar and toss to combine.
  4. Season with pepper. Divide among serving bowls and serve immediately.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)