HomeRecipesMaccheroni with tuna, broccoli, provolone cheese and olives
Maccheroni with tuna, broccoli, provolone cheese and olives
30 minutes
4 servings
Solid Light Tuna with Italian chilli
Ingredients
Rio Mare Tuna with Hot Chili Pepper from Calabria 2 x 80g cans
Maccheroni 350g
Broccoli 500g
Onion 1
Garlic 1 clove
Pitted black olives 30g
Pine nuts 20g
Raisins 20g
Mature provolone cheese 40g
Extra-virgin olive oil 40g
Process
1. Bring a large pot of water to the boil and add salt. Soak the raisins in lukewarm water to soften.
2. Divide the broccoli into florets and cut the stalk into cubes. Pour the broccoli into the boiling water and cook for about 10 minutes. Drain the broccoli with a slotted spoon and set aside. Cook the pasta in the broccoli cooking water.
3. While the pasta is cooking, sauté the finely sliced garlic clove in a large frying pan with the olive oil. Add the chopped onion, olives, pine nuts and softened raisins. Sauté for a few minutes, add the broccoli and cook over a high flame for a few minutes until all the flavours are absorbed. Add the cooked, drained pasta. Grate the provolone cheese with a large-hole grater and sprinkle over the pasta. Toss through well and serve.
