- Serves: 4
- Cook Time:
- Prep Time: 30 minutes
- Effort: medium
- 4 red onions, quartered
- 4 fat leeks, whites only, cut into 4cm barrels
- 1 aubergine
- 2 courgettes, cut into 2.5cm chunks
- 1 bulb fennel, trimmed and quartered
- 400 g cherry tomatoes, on the vine
- extra virgin olive oil
- 2-3 sprig thyme
- 350 g penne
- 6 slices prosciutto, orn into small pieces
- 6 anchovy fillets
- 1 clove garlic
- handful of basil
- 180 g fontina cheese, diced
- 2 tbsp mascarpone
- black pepper
- chopped flat leaf parsley, to garnish
- green salad
- finely grated parmesan
1. Preheat the oven to 190°C/gas 5.
2. Place the vegetables on a roasting tray and dribble with olive oil, rolling them around to coat.
3. Scatter with thyme and season with salt and freshly ground black pepper. Roast for about 30 minutes until softened. Keep the leeks well bathed in oil so they don't brown.
4. While the vegetables are roasting, bring a large pot of salted water to the boil. Add the pasta and cook for 8-12 minutes until 'al dente' - tender but with some bite. Drain and return to the pot.
5. Put the prosciutto, anchovies, garlic and basil in a food processor. Add 2-4 tablespoons of olive oil and blitz briefly. You want a coarse-textured purée rather than a sludge.
6. Tip the purée into the drained pasta. Add the vegetables, the Fontina, the marscapone and a grinding of black pepper. Mix well.
7. Turn into a greased baking dish and bake for 20 minutes until golden and bubbling.
8. Sprinkle with some chopped flat-leafed parsley. Serve with a plainly dressed green salad and, if you like, a bowl of freshly grated Parmesan.
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