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Puttanesca pasta salad
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300g penne pasta
250g cherry tomatoes, quartered
1 clove garlic, thinly sliced
Grated zest 1 lemon
75g pitted black olives
2 tbsp nonpareille capers, drained and rinsed
1 tbsp Taste #5 Mediterranean Recipe Umami Paste
1 tbsp extra virgin olive oil
200g can tuna steak in spring water, drained and flaked
140g bag wild rocket
1. Cook the penne in boiling salted water for 10 minutes, until just tender. Put the tomatoes, garlic, lemon zest, olives and capers in a large bowl and stir in the umami paste and olive oil.
2. Drain the pasta and refresh under cold running water. Stir into the tomato mixture to combine. Gently fold the tuna and rocket through the pasta salad and check and adjust the seasoning. Serve straight away.
For a vegetarian dish filled with umami flavours try Taste #5 Vegetarian Far Eastern Recipe Umami Paste stir fried with udon noodles and crunchy vegetables.
Typical values per serving:
4.9g fibre 21.4g protein
This recipe was first published in July 2014.
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