Penne Pasta with Tuna, Pimento, Olives, Tomato and Feta, Lemon Parsley Sauce By Chef John Higgins


Total Time:

15 min(Preparation) / 15 min(Cooking)

Servings:

4

Ingredients

2 cupsCatelli Smart® Penne Rigate 
100 gbutter, chilled 
30 mlolive oil
6 clovesfresh garlic, finely chopped
1 mediumred pepper, diced into small pieces
1 pcgreen onions, diced into small pieces
1juiced lemon (squeeze well)
12black olives, cut in half, pits removed
12cherry tomatoes, cut in half
1 tin, 184 gtuna, 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