Penne Rigatte

Ingredients:

  • 250g penne rigatte (cook to pack instructions)
  • 250g mussels(de-bearded)
  • 100g washed clams
  • 60ml extra virgin olive oil
  • 1 small onion (chopped)
  • 1 garlic clove (sliced)
  • 800g La Gina Diced Tomatoes
  • 2 tbsp fresh chilli (chopped)
  • 100g kalamata olives
  • 20g capers
  • 100ml white wine
  • 1 tbsp parsley or basil (chopped)
  • Pinch pepper.

Preparation

PREP - 10mins
COOKING - 10mins

Fry garlic until golden.  Add mussels, clams & white wine.  Cover & cook for 2 mins or until mussels have partially opened.  Add La Gina tomatoes, chilli, olives, capers, parsley & cooked penne.  Simmer for 4 mins & add a splash of extra virgin olive oil to serve.

SERVES 4

 

 

Valcrop Fine Foods