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Penne al Tonno
- RECIPE MAKES: 2 servings
Method
Step 1
Cook the Mevalia Penne in salted boiling water for 5-7 minutes.
Step 2
Meanwhile, in a medium-sized frying pan, add the olive oil, onions and garlic, cook for 1 minute.
Step 3
Add the Jackfruit and cook for further 2 minutes until the onions soften.
Step 4
Stir in the capers, olives, tomato pasta sauce and 100 ml of the pasta water.
Step 5
Simmer the sauce until it thickens slightly, season and add the chopped parsley.
Step 6
Once the Mevalia Penne is cooked, drain well and stir into the sauce.
Step 7
Toss the Mevalia Penne with the sauce and serve immediately.
Recipe tips; this sauce is perfect with any of the Mevalia pasta range. You could also add a little crushed chilli. Suitable for freezing, place in an airtight container, freeze and use within 3 months.
Ingredients
- 120 g Mevalia LP Penne
- 10 ml Olive oil
- ½ Red onion, finely diced
- 2 Garlic cloves, crushed
- 80 g Tinned Jackfruit, shredded
- 1 tbsp Capers
- 12 Black olives, halved
- 100ml Tomato pasta sauce
- 100 ml Water
- A bit of salt and pepper
- 1 tbsp Chopped fresh parsley
Table
