A wholewheat lightweight, palatable pasta, excellent all the time, above all as cold meal in summer. Tropea’s Red Onion and Lemon slices add great oomph to this pasta dish.

 

Serves 2-3, Preparation time less than 10 minutes, Cooking about 15-20 minutes

  • Wholewheat Penne
  • 2 Tropea’s red onion, sliced
  • Rio Mare Tuna in Olive Oil, 2x80g
  • 3-4 slices of lemon 
  • A bunch of cherry tomatoes, halved or diced
  • A spoonful of capers in vinegar, drained
  • A pinch of salt and black ground pepper
  • A sprinkle of dried thyme
  • 3 tablespoons of EVOO – Extra Virgin Olive Oil or Olive Oil

Method

 

Set a pot full of water on the stove. As soon as it comes to the boil, plunge in the pasta and a handful of coarse salt.

Meanwhile, sauté the onion with the drained capers and lemon slices in 3 tablespoons of extra virgin olive oil.

Add the chopped cherry tomatoes, season with salt and pepper to taste and sauté for less than 5 minutes.

Drain the pasta al dente, toss it with the dressing, combine all the ingredients well, a sprinkling of dried thyme and serve. 

 

 

 

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