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    Penne Fiorentina

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    Penne Fiorentina

    Fresh Italian ingredients are used in the Sacla' range of pesto and pasta sauces. Keep a selection in your store cupboard and create Italian-style dishes, such as this penne, in minutes.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 350g De Cecco Penne Rigate Dried Pasta
    • 2 tbsp olive oil
    • 1 clove garlic, chopped
    • 2 Waitrose Sweet Romano Red Peppers, deseeded and chopped
    • 290g jar Sacla' Whole Cherry Tomatoes and Red Chilli
    • Pasta Sauce
    • 225g pack Waitrose Solo Baby Spinach
    • 125g pack Galbani Italian Santa Lucia Mozzarella, sliced
    • 50g Parmigiano-Reggiano, freshly grated
    • Salt and freshly ground black pepper


    1. Cook the pasta in a large pan of boiling salted water following the instructions on the pack.
    2. Heat the oil in a separate pan, add the garlic and peppers and fry gently for 5 minutes, stirring occasionally, until the peppers are tender. Stir in the jar of pasta sauce and simmer gently for 5 minutes.
    3. When the pasta is just tender, remove from the heat, stir in the spinach and allow to wilt. Drain thoroughly and return the pasta and spinach to the pan and stir in the sauce to mix thoroughly.
    4. Transfer the pasta and sauce to a shallow, flameproof dish and dot the top with slices of mozzarella. Sprinkle the Parmigiano-Reggiano over, then place under a preheated grill and cook until the top is lightly browned. Serve with a large green salad.

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    Cook's tips

    You can make this dish a few hours ahead of serving. Tip the cooked pasta, spinach and sauce into a flameproof dish and leave to cool before adding the mozzarella and Parmigiano-Reggiano. Cover tightly with clingfilm and chill until ready to cook. Preheat the oven to 190°C, gas mark 5. Cook for 20-25 minutes until heated through and crisp on top.


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