Penne Alla Hummus

• portions: 6 servings
• temps actif: 5 minutes
• temps total: 40 minutes

Ingrédients

2 tablespoons extra-virgin olive oil

2 pints grape or cherry tomatoes (~4 cups total)

4 cloves garlic (peeled and minced)

1 medium red bell pepper (diced into ½ to 1-inch pieces)

1 tablespoon Italian seasoning

1 teaspoon kosher salt

8 to 10 ounces roasted pepper hummus (~1 ¼ cups)

½ teaspoon crushed red pepper flakes (optional)

1 (14-ounce) box penne (cooked and drained)

Fresh basil (thinly sliced, for optional garnish)

Instructions

Heat oven to 375℉.

Drizzle the olive oil along the bottom of a 9×13 (3 quarts) oven-proof casserole pan. Add tomatoes, garlic, bell pepper, Italian seasoning and salt, and mix until everything is well combined. Make a small well in the center and add roasted red pepper hummus.

Cook for 30 to 35 minutes or until tomatoes start to burst and peppers start to caramelize.

Meanwhile, prepare pasta according to the package directions. Reserve 2/3 cup of starchy pasta water (this is in case you’d like to add some to your final sauce for a moister consistency). Drain pasta and set aside.

Remove pan from oven when done cooking, and using the back of a wooden spoon, smash tomatoes, garlic, and peppers, incorporating them into the hummus to create a creamy sauce.

Add the cooked pasta in small batches, and mix until well coated (you will not need the entire box of pasta; I typically use only ¾ of the box for a saucier finish) adding a splash of cooking liquid if needed for extra moisture.

Garnish with fresh basil, crushed red pepper flakes for heat, and optional cheese, if desired. Serve immediately.

Nutrition

• Taille de Portion: 2 cups
• Calories: 350 kcal
• Lipides Totaux: 14 g
• Lipides Saturés: 2.5 g
• Lipides Insaturés: 11.5 g
• Sodium: 540 mg
• Glucides Totaux: 45 g
• Fibres Diététiques: 8 g
• Sucres Totaux: 5 g
• Protéines: 13 g