Ingredients
3 tbsp Greenleaf Extra Virgin Olive Oil
3 cloves garlic, crushed
4 anchovy fillets, finely chopped
1 sachet (200 g) pitted black olives
2 tbsp capers
375 g penne
2 cans whole Italian tomatoes - roughly chopped
2 cups warm chicken stock
200 g feta
1/4-1/2 cup finely grated parmesan
Fresh rocket for serving
Directions
1
Preheat the oven to 180˚C
2
Pop the olive oil, garlic, anchovies, olives, capers, and penne into a medium ovenproof dish and mix well - pour the canned tomatoes and stock over and nestle the feta in the centre. Season with salt and pepper.
3
Cover well with foil and bake for 30- 40 minutes or until tender, stir at the 20 minute mark, cover again and continue baking.
4
Serve with lots of parmesan, bread, and a fresh salad.
Ingredients
Ingredients
3 tbsp Greenleaf Extra Virgin Olive Oil
3 cloves garlic, crushed
4 anchovy fillets, finely chopped
1 sachet (200 g) pitted black olives
2 tbsp capers
375 g penne
2 cans whole Italian tomatoes - roughly chopped
2 cups warm chicken stock
200 g feta
1/4-1/2 cup finely grated parmesan
Fresh rocket for serving