PANTRY PILCHARD PENNE PASTA

  • 30
  • 4
  • 6

Click on the image above for more info

Ingredients

  • 1 x 400 g can Lucky Star Pilchards in Tomato Sauce
  • 250 g penne pasta
  • Olive oil, for coating pasta
  • Vegetable oil, for frying
  • 1 x 85 g can mushroom slices
  • 1 Tbsp (15 ml) dried Italian herbs
  • 1 packet (50 g) pitted olives
  • ½ cup (125 ml) pickled peppers (optional)
  • 1 sachet (50 g) tomato paste
  • 1–2 Tbsp (15–30 ml) water
  • Salt and black pepper, to taste
  • 1–2 Tbsp (15–30 ml) grated Parmesan cheese, for garnish

Method

  1. Cook the pasta in salted water until just soft (al dente). Drain and toss back into the pot with a little olive oil to prevent the pasta from sticking together.
  2. In a saucepan, heat a little vegetable oil and add the mushrooms and dried herbs.
  3. Add the olives and peppers (if using) and heat through.
  4. Stir in the tomato paste and loosen the sauce with a little water.
  5. Remove from heat and gently stir in the pilchards with their sauce. Season to taste with salt and black pepper.
  6. Mix together the pasta and pilchard sauce, spoon into four deep serving bowls and top with Parmesan cheese.

 

 

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