Roast vegetable puttanesca & wholegrain penne recipe | TASTE

Ingredients

• 3 red peppers
• 2 T olive oil
• 2 thinly sliced cloves garlic
• 6 baby marrows
• 1 T olive oil
• 2 chopped cloves garlic
• 1 chopped fresh chilli
• 1 chopped red onion
• 1 x 400 g can whole tomatoes
• 1 T caperberries
• 1/4 cup black olives
• 6 smashed anchovy fillets
• Al dente wholegrain penne