From Oliviers&Co
Provence Herb-Pressed Olive Oil
2 tbsp pitted Taggiasca olives
500 g penne pasta
6 sun-dried cherry tomatoes
From the market
1 onion
1 garlic clove
1 bell pepper
2 zucchinis
200 g feta cheese
400 g cherry tomatoes
About This Recipe
A colorful, flavorful, and easy-to-make recipe, perfect for a light and comforting dinner.
Ingredients
Directions
Preheat the oven to 200°C (400°F).
Wash and dry the zucchinis and bell pepper. Trim the ends, dice the zucchinis, and slice the pepper into strips. Place them in a baking dish with the sliced onion, cherry tomatoes, and sun-dried cherry tomatoes. Drizzle with Provence Herb-Pressed Olive Oil, season with pepper, and roast for 20 minutes.
Once the vegetables begin to turn golden, give them a stir and let them roast for another 20 minutes.
Place the feta in a small oven-safe dish, drizzle with a little more herb olive oil, and roast in the oven for 15–20 minutes until slightly golden and soft.
Meanwhile, cook the penne in a large pot of salted boiling water until al dente. Drain and transfer to a large bowl. Add the roasted vegetables and feta, drizzle with a little more herb olive oil, add the Taggiasca olives, and serve immediately.