Italian tuna pasta

Coles

Coles - April 2016 

• Ingredients

•  500g Barilla Penne Rigate No 73
• 2 tablespoons Cobram Estate Lemon Infused Australian Extra Virgin Olive Oil
•  1 brown onion, finely chopped
•  1 long red chilli, seeded, finely chopped
•  200g cup mushrooms, thinly sliced
•  500g Five Brothers Christophe’s Summer Vegetable Pasta Sauce
•  1 1/2 tablespoons drained Sandhurst Baby Capers in Wine Vinegar
•  1/2 cup (75g) drained Sandhurst Pitted Kalamata Olives, halved
•  240g Callipo Tuna in Olive Oil, drained
•  1 tablespoon flat-leaf parsley, chopped
•  Flat-leaf parsley leaves, to serve

• Method

1. Step 1
   Cook the Barilla Penne Rigate No 73 in a saucepan of boiling water following packet directions. Drain, reserving 1/4 cup (60ml) of the cooking liquid.
2. Step 2
   Meanwhile, heat half the oil in a frying pan over medium heat. Add the onion and chilli. Cook, stirring, for 3 mins. Add the remaining oil and mushroom. Cook for 5 mins or until the mushroom is golden.
3. Step 3
   Stir in the Five Brothers Christophe’s Summer Vegetable Pasta Sauce, capers and olives. Reduce heat to low. Simmer for 5 mins. Stir in the tuna and chopped parsley. Cook for 2 mins or until tuna is heated through. Season.
4. Step 4
   Add the pasta and reserved cooking liquid to the tuna mixture and toss to combine. Divide among serving bowls and top with parsley leaves.