Fire Roasted Penne Puttanesca recipes

Ingredients

• • 1 - 8 ounce package (277g) Chickapea Pasta penne (the spirals and shells will work also)
• • 1 pound (453 g) of tomatoes, cut into large wedges
• • 1 medium yellow onion, cut into large wedges
• • 2 bell peppers, red, whole
• • 6 cloves garlic
• • 2 tablespoons (28 ml) of extra virgin olive oil (divided in half)
• • 1- 2 ounce can (56 g) anchovy fillets packed in oil
• • 2 tablespoons (28 ml) capers
• • ¼ cup (50 g) of Spanish olives
• • ¼ cup (50 g) of black olives
• • 1 teaspoon (5 ml) crushed red pepper flakes
• • 2 tablespoons (28 ml) of fresh basil, chopped
• • zest of one lemon
• salt
• pepper
• parmesan cheese

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