Penne Pasta Tapas Recipe

by Guest - 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


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


  • 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


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


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

Related posts

seasonal berries recipe

Seasonal Berries Recipe

by Guest

The first of a series of Blog posts by our Sous Chef  Lee Connor. Lee is part of Ribby Hall...

3rd August 16

Pan fried loin of cod

Pan Fried Loin of Cod

by Guest

With salt cod croquettes, and spinach, chorizo & lentil sauce (Serves 4) Ingredients 250g fillet salt cod 2 litres/31/2 pints milk 2...

5th July 16