Antipasto Penne

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Serves: 4

Ingredients:

3 medium courgettes, trimmed
4 plum tomatoes
175g / 6 oz Italian ham
2 tbsp olive oil
salt and freshly ground black pepper
350g / 12 oz dried penne pasta
285g jar anti pasto
125g / 4 oz mozzarella cheese, drained and diced
125g / 4 oz Gorgonzola cheese, crumbled
3 tbsp freshly chopped flat-leaf parsley

Method:

Preheat the grill just before cooking. Cut the courgettes into thick slices. Rinse the tomatoes and cut into quarters, then cut the ham into strips. Pour the oil into a baking dish and place under the grill for 2 minutes, or until almost smoking. Remove from the grill and stir in the courgettes. Return to the grill and cook for 8 minutes, stirring occasionally. Remove from the grill and add the tomatoes and cook for a further 3 minutes.

Add the ham to the baking dish and cook under the grill for 4 minutes, until all the vegetables are charred and the ham is brown. Season to taste with salt and pepper.

Meanwhile, plunge the pasta into a large saucepan of lightly salted, boiling water, return to a rolling boil, stir and cook for 8 minutes, or until 'al dente'. Drain well and return to the saucepan.

Stir the antipasto into the vegetables and cook under the grill for 2 minutes, or until heated through. Add the cooked pasta and toss together gently with the remaining ingredients. Grill for a further 4 minutes, then serve immediately.

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