Penne pasta tossed in a rich tomato sauce with green olives and sundried tomatoes

In Campagan (In The Countryside) Vegetarian

Papparadelle pasta tossed in a rich tomato sauce

with green olives, sundried tomatoes, pistachio and pine nuts

Table x 1

Ingredients

110g dried papparadelle pasta

1 x 250g Jar Teresa Lambarelli’s In Campagna Pasta Sauce

2 x tablespoons Teresa Lambarelli’s Garlic and Oregano oil

1 x tub green olives

1 x tub sundried tomatoes

Topping

Pine nuts

Pistachio nuts

sprinkle with fresh rocket leaves

Parmesan Cheese (optional) contains rennet

Method

1) Cook the pasta in a large pan of boiling slightly salted water, cook for 8 minutes or until al dente. Drain.

2)Meanwhile in a separate pan heat up the garlic and oregano oil till sizzling, empty the tub with the green olives and sundried tomatoes in and fry for 1 min till cooked through, add the napoletana pasta sauce and cook slowly till hot. Remove from the heat.

3) Toss the drained cooked pasta in the sauce and serve. Garnish with pistachio, pine nuts and fresh rocket leaves, parmesan shavings and tuck in straight away. Buon Appetito!

Nutritional value per meal serving

Energy 16109 KJ

385 Kcal

Fat 7.5 g

of which are saturates 0.9g

Carbohydrate 6.8g

of which are sugars 5.9g

Protein 2.6g

Salt 1.0g

ALLERGENS WHEAT