Penne al Tonno

Ingredients for 2 servings
Ingredients
  • -10 120 g Mevalia LP Penne
  • -9 10 ml olive oil
  • -8 ½ red onion, finely diced
  • -7 1-2 garlic cloves, crushed
  • -6 80 g tinned Jackfruit, shredded
  • -5 1 tbsp capers
  • -4 12 black olives, halved
  • -3 100 ml tomato pasta sauce
  • -2 100 ml water
  • -1 A bit of salt and pepper
  • 0 1 tbsp chopped fresh parsley
Preparation
  1. Cook the Mevalia LP Penne in salted boiling water for 5-7 minutes.
  2. Meanwhile, in a medium-sized frying pan, add the olive oil, onions and garlic, cook for 1 minute.
  3. Add the Jackfruit and cook for further 2 minutes until the onions soften.
  4. Stir in the capers, olives, tomato pasta sauce and 100 ml of the pasta water.
  5. Simmer the sauce until it thickens slightly, season and add the chopped parsley.
  6. Once the Mevalia LP Penne is cooked, drain well and stir into the sauce.
  7. Toss the Mevalia LP 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
  • -10 120 g Mevalia LP Penne
  • -9 10 ml olive oil
  • -8 ½ red onion, finely diced
  • -7 1-2 garlic cloves, crushed
  • -6 80 g tinned Jackfruit, shredded
  • -5 1 tbsp capers
  • -4 12 black olives, halved
  • -3 100 ml tomato pasta sauce
  • -2 100 ml water
  • -1 A bit of salt and pepper
  • 0 1 tbsp chopped fresh parsley
Contact us
Mevalia Customer Service
✉ uksamples@vitaflo.co.uk
Hotline
0800 988 2488