|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|
Prepare all the ingredients for the Catelli®pasta dish, arrange in order as recipe.
Cook the pasta in boiling salted water as per package instructions.
When the pasta is ready, drain well and keep hot.
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.
Add the green onions, olives, lemon juice and cook for another minute. Add the tomatoes.
Season with salt and pepper to taste.
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.
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