| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Sainsbury’s, Sainsbury7 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil with a hint of basil |
| 1 |
|
Red onion; cut into 8 pieces |
| 1 |
|
Clove garlic; crushed (1 to 2) |
| 1 |
|
Red and 1 green pepper; cut into 8 pieces |
| 1 |
|
250 gram pac baby courgettes; (8oz) |
| 1 |
|
150 gram pac baby corn; (5oz) |
| 250 |
g |
Campanelle; egg pasta cooked |
|
|
; and drained (8oz) |
| 1 |
|
185 gram can pitted black olives; drained (6 1/2oz) |
| 175 |
g |
Feta cheese; diced (6oz) |
| 1 |
pk |
Fresh basil |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Place the oil in a roasting tin and place on the top oven shelf in a
preheated oven 200 °C, 400 °F, Gas Mark 6 for 2-3 minutes.
Carefully remove from the oven and add the onion, garlic, peppers,
courgettes and corn. Coat with the oil and return to the oven for
35-40 minutes.
Stir in the freshly cooked and drained campanelle, olives, feta
cheese, basil and seasoning to taste. Serve immediately with crusty
bread.
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