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Here is a no-fuss family-style meal you can pull together for a fast midweek dinner, you're likely to find most of the ingredients in your pantry already.
Mascarpone is a subtle way to enrich and sauce pasta, it also adds a pleasant tang that works so well with the tuna and silverbeet in this dish.
|500g pennette (or any penne)|
|1 bunch silverbeet, leaves stripped and roughly chopped (discard the stalks)|
|Extra virgin olive oil|
|1 handful cherry tomatoes
|Freshly ground black pepper|
|4 large cloves garlic, finely chopped|
|1 tsp dried chilli flakes|
|1 tsp fennel seeds|
|1/2 bunch parsley, roughly chopped|
|185g tin tuna in oil|
|1/2 lemon, zest and juice|
|3 tbsp mascarpone|
NEED TO KNOW
|Type of dish||Quick and easy|
|Cooking time||<30 min|
1. Boil the pasta in plenty of salted water, adding the chopped silverbeet for the final three minutes of cooking.
2. While the pasta cooks, place a wide-based pan with high sides on high heat. Add a good slug of oil, heat, then add the tomatoes, season and cook for three minutes.
3. Add the garlic, chilli and fennel seeds and cook for three minutes. Add the parsley and cook for 30 seconds. Add the tuna and lemon juice and zest, and pull straight off the heat, stirring through and breaking up the tuna.
4. Drain the pasta and silverbeet (reserve a little of the water) and add to the pan, along with the mascarpone and a splash of pasta cooking water. Season again and toss through on the heat until the pasta is coated. Dress with a splash more oil and lemon if needed.
- Good Food
Drink: Pinot grigio
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