Penne with marinated vegetables and slow-cooked cherry tomato
Salt and pepper
Red and yellow bell peppers
White wine vinegar
Step 1: Insert stainless steel GN 150mm filled with water into the combi oven, press combi mode on Retigo combi oven on 200°C for about 14 minutes.
After the preheating insert salt and the pasta into the hot water. When the pasta is tender, strain the water from the GN container through a sieve and leave to cool down naturally.
Step 2: Set the combi oven on hot air mode 190°C for 20 minutes. After preheating insert enamelled GN container 20mm with peppers inside the combi oven.
After the peppers are roasted (the skin must be very dark, almost burnt), cover the GN container with a lid.
Step 3: Set the combi oven on hot air mode 0% 220°C for 8 minutes.
Slice courgettes and aubergine into 6-8mm thin slices and place them on Retigo grill GN container.
After preheating insert the grill GN container into the combi oven. After the vegetables are cooked, leave to cool down naturally.
Step 4: Set the combi oven on hot air 180°C for 10 minutes. Peel the red onion and cut into the quarters. Place on Retigo bake GN container, add some olive oil, salt and pepper. Cooldown naturally after roasting.
Step 5: Use a stick blender to mix flat parsley, thyme, basil leaves, olive oil, white wine vinegar, peeled garlic, salt and pepper into the thicker consistency.
Step 6: Set the combi oven on hot air mode 0% 80°C, fan speed 60%, for 1 hour. After the preheating insert the Retigo bake GN container with whole cherry tomatoes mixed with salt, pepper, thyme, garlic and olive oil inside of the combi oven. Cool down after cooking.
Mix the vegetables, cut in smaller pieces, with the herb oil, add the red onion, combine with pasta and decorate with slow cooked cherry tomatoes and basil leaves into the serving bowl.