Penne Pasta Tapas Recipe

by Hannah Lee - 10th August 16

The Tapas Bar

One of our most popular Tapas dishes is the Baked Penne Pasta. We were inspired to share this on the 100 acres Blog following a request by Alicia who visited The Tapas Bar whilst on holiday and wanted to recreate the dish at home.

Baked penne pasta with goats cheese, olives and sun blushed tomato & chilli sauce

Ingredients

400g Fresh penne pasta

2 Red chilli, finely sliced

600ml Tomato passata

2 tbsp Sun dried tomato paste

100g Olives, whole

150g Goats cheese, cubed

Fresh basil to garnish

Method

  • Cook pasta as per instructions
  • Heat passata, chilli, tomato paste and olives in a pan
  • Coat the pasta in sun dried tomato & chilli sauce, add the olives and put mixture into suitable bakeware
  • Scatter goats cheese over the pasta
  • Bake in a hot oven for approximately 12 minutes
  • Garnish with freshly torn basil leaves

To serve, we recommend a rocket and parmesan salad and a glass of German Riesling.

 

Tomato Passata

Ingredients

Large white onion

Bay leaves

50ml Olive pomace oil

¼ pint Vegetable stock

1kg Tinned plum tomatoe

 

100ml White wine

20g Caster sugar

1 tbsp Garlic puree

10g Dried oregano

1 bunch Fresh basil

200g Tomato puree

Method

  • Heat oil in a thick bottom pan and add onions, garlic and oregano
  • Cook for 5 minutes, or until soft
  • Increase heat and add white wine, reduce this by half
  • Reduce to a low-medium heat, adding vegetable stock, tomatoes, tomato paste, sugar and bay leaves
  • Cover and simmer for 1 hour
  • Allow to cool, add fresh basil leaves and blend in a food processor until smooth
  • Strain the mixture into a suitable container

 

Experience a taste of the Mediterranean all year round at The Tapas Bar at Ribby Hall Village, open 12pm – 8pm daily. 

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post author | Hannah Lee