Ann Creber's - Penne with Parsley and Tuna Sauce
Recipes
by Ann Creber
Hello All,
With the unpredictable weather at this time of year it is often difficult to know whether to plan to serve a salad or a hearty casserole for dinner! It seems to me that a pasta dish is often the best solution....if the day turns warm serve it with a salad!
Parsley is easy to grow and readily self-sows, so it is worth investing in a couple of pots when you visit a Dandenong Ranges Farmers' market or one of the many great nurseries dotted around the Hills. It is my own "essential" herb and I can't ever be without it!
INGREDIENTS
Serves 4
- 2 cups firmly packed Italian parsley leaves
- 2 cloves garlic, crushed or chopped
- 1/3 cup pine nuts
- 1/2 cup virgin olive oil
- 3-4 tablespoons freshly grated Parmesan
- 1 x 225 can tuna, drained and flaked
- 500g penne pasta
METHOD
- Place the roughly chopped parsley, garlic and pine nuts into the bowl of a food processor or blender. Using the Off/ON switch, blend for about 30 seconds.
- With the motor running, gradually pour in the olive oil and puree until smooth.
- Add the cheese and process for about 15 seconds.
- Transfer to a bowl, stir in the flaked tuna and mix thoroughly.
- Meantime, cook the penne (or preferred pasta) according to packet instructions, drain well. Toss the parsley/tuna sauce through the hot pasta and pass additional grated Parmesan separately.
Ann Creber
The Good Life on 3MDR 97.1 FM
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