With some help from our friends at Barilla headquarters in Italy, here is a delicious and nutritious penne lisce with tuna, chilli and eggplant.
Ingredients
- 400g penne rigate
- 2 tablespoons extra virgin olive oil
- 1 red onion, finely chopped
- 1 medium eggplant, trimmed, cut into 1cm dice
- 1 long red chilli, seeded, finely chopped
- 3 anchovy filets, chopped
- 400g jar Barilla Arrabbiata pasta sauce
- 185g tin tuna in oil, drained, flaked
- 1/3 cup pitted kalamta olives, thinly sliced
- 1/4 cup parsley, chopped
- Ricotta, to serve
Method
- Step 1Cook the penne in a large saucepan of lightly salted water according to the packet instructions or until al dente. Drain well reserving 60m l (/4 cup) of the pasta cooking liquid.
- Step 2Heat half the oil in a large non stick frying pan over a medium-high heat. Add the onion, cook stirring occasionally for 2-3 minutes, add the eggplant and remaining oil, cook stirring occasionally for 4-5 minutes or until eggplant is golden. Add the chilli and anchovies, cook stirring for 1-2 minutes.
- Step 3Add the arrabiata sauce, tuna and olives, simmer for 2-3 minutes, then add the drained pasta and reserved cooking liquid, stir to combine and cook for a further 1-2 minutes. Remove from the heat, stir through the parsley. Divide between serving plates, drizzle with a little extra virgin olive oil if desired and top with a dollop of ricotta, serve immediately
- Low sugar
Nutrition
2596 kj
Energy
21g
Fat Total
3g
Saturated Fat
8g
Fibre
23g
Protein
15mg
Cholesterol
959.06mg
Sodium
6g
Carbs (sugar)
80g
Carbs (total)
Notes
Preparing Al Dente Pasta
Boil 1 litre of water per 100g of pasta. Add 7 grams of salt per litre of water once the water is boiling and just before adding the pasta.
Don’t add oil to the water or rinse the pasta after draining.
Cook pasta according to length of time instructed on the pack, or al dente, which means slightly firm to the bite.
Finish cooking the pasta in the pan, where it can absorb the flavours of the sauce.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Taste.com.au