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Penne Pasta with Tuna, Pimento, Olives, Tomato and Feta, Lemon Parsley Sauce By Chef John Higgins
Presented by
Total Time:
15 min(Preparation) / 15 min(Cooking)Servings:
4Ingredients
| 2 cups | Catelli Smart® Penne Rigate |
| 100 g | butter, chilled |
| 30 ml | olive oil |
| 6 cloves | fresh garlic, finely chopped |
| 1 medium | red pepper, diced into small pieces |
| 1 pc | green onions, diced into small pieces |
| 1 | juiced lemon (squeeze well) |
| 12 | black olives, cut in half, pits removed |
| 12 | cherry tomatoes, cut in half |
| 1 tin, 184 g | tuna, tinned, chunky light, drained |
| 75 g | feta cheese, diced into medium pieces |
| 15 g | parsley, flat, chopped |
| salt and pepper, to taste |
Preparation
| 1 | Prepare all the ingredients for the Catelli®pasta dish, arrange in order as recipe. |
| 2 | Cook the pasta in boiling salted water as per package instructions. |
| 3 | When the pasta is ready, drain well and keep hot. |
| 4 | While pasta is cooking, place the butter and olive oil in a medium skillet pan on medium heat. Add the garlic, cook for 30 seconds then add the peppers. Cook for another minute until peppers start to soften. |
| 5 | Add the green onions, olives, lemon juice and cook for another minute. Add the tomatoes. |
| 6 | Season with salt and pepper to taste. |
| 7 | Add the hot cooked pasta, tuna, feta cheese and parsley to the rest of the ingredients. Mix gently, keeping the tuna as flaked as possible. |
| 8 | Available sales for ingredients
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