Nothing like a easy pasta dish on a weeknight!
I recently trialed the Barilla pasta gluten free pasta and sauce range, and I have to say I was am very impressed with it! I have never attempted to cook with gf products as no one in my family is intolerant to gluten. This pasta tasted no different to regular pasta and was easy to create a dish with!
Hope you enjoy this meal I adapted from a Taste recipe.
175g Barilla Penne Reigate
1 jar Barilla Napoletana sauce
1 red onion, thinly diced
1 teaspoon minced garlic
1/2 teaspoon chili paste
1 capsicum, diced into cubes
1 can spring water tuna
1/2 punnet cherry tomatoes, quartered
1/4 cup black olives, sliced
1/2 cup mushrooms, diced
100g cherry bocconcini,
1. In a saucepan bring water to the boil for the pasta, once boiling add two pinch of salt. Add pasta and cook to packet instructions.
2. In another saucepan, saute onions and garlic in a tablespoon of oil. Once golden add chili, capsicum and mushrooms.
3. Add drained tuna and Barilla Napoletana sauce and bring to a gentle simmer. Add chopped tomatoes, olives and pasta. Toss to combine.
4. Serve with cherry bocconcini and crusty bread.