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
Step 1Cook 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.
Step 2Meanwhile, 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.
Step 3Stir 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.
Step 4Add the pasta and reserved cooking liquid to the tuna mixture and toss to combine. Divide among serving bowls and top with parsley leaves.