Nutritious wholewheat pasta, excellent all year round, especially as a cold summer dish.
Red onion and a squeeze of lemon add a burst of flavour to this easy-going pasta.
Serves 2-3, Preparation time less than 10 minutes, Cooking about 15-20 minutes
- Wholewheat Penne
- 1 Red onion, sliced
- Tuna Chunks in Olive Oil, 2x80g
- 3-4 slices of lemon
- A bunch of cherry tomatoes, halved
- A spoonful of capers in vinegar, drained
- A pinch of salt and black ground pepper
- Dried thyme, a teaspoon
- 3 tablespoons of EVOO – Extra Virgin Olive Oil or Olive Oil
Method
Bring a large pot of water to a boil on the stovetop, then add the pasta and a handful of coarse salt.
Meanwhile, heat 3 tablespoons of EVOO, sauté the sliced red onion along with capers and lemon slices for about 5 mins.
Add the chopped cherry tomatoes, season with salt and pepper, continue cooking for a further 5 mins. Stir occasionally to prevent the tomatoes from sticking.
Drain the pasta al dente, toss everything together until the pasta is well coated, garnish with a final sprinkle of dried thyme and serve.
(5 votes, average: 5.00 out of 5)
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