Ingredients:
serves 3
2 bottles (700g) Alce Nero Organic Tomato Sauce with Vegetables
3 tbsp Alce Nero Organic Extra Virgin olive oil
1 tsp Alce Nero Organic balsamic vinegar
1 red pepper (capsicum)—chopped
2 cloves garlic—chopped
1 tsp salt
½ tsp freshly ground black pepper
¼ tsp dried oregano
1 pack (250g) Alce Nero Organic Fusilli or Penne
350g fresh raw broccoli florets
185g canned tuna chunks in olive oil—drained
Method:
Combine all ingredients, except the pasta, broccoli and tuna, in a large saucepan. Bring to the boil, reduce the heat to medium and simmer, covered, for 20 minutes, then uncovered for 10 minutes. While the sauce is cooking, cook the pasta, adding the broccoli to the pot for the last five minutes of cooking time. Drain the pasta and broccoli. Pour the sauce into the bottom of the pasta cooking pot, mix in the tuna, return the pasta and broccoli to the pot and toss everything together until thoroughly combined.
2 bottles (700g) Alce Nero Organic Tomato Sauce with Vegetables
3 tbsp Alce Nero Organic Extra Virgin olive oil
1 tsp Alce Nero Organic balsamic vinegar
1 red pepper (capsicum)—chopped
2 cloves garlic—chopped
1 tsp salt
½ tsp freshly ground black pepper
¼ tsp dried oregano
1 pack (250g) Alce Nero Organic Fusilli or Penne
350g fresh raw broccoli florets
185g canned tuna chunks in olive oil—drained
Method:
Combine all ingredients, except the pasta, broccoli and tuna, in a large saucepan. Bring to the boil, reduce the heat to medium and simmer, covered, for 20 minutes, then uncovered for 10 minutes. While the sauce is cooking, cook the pasta, adding the broccoli to the pot for the last five minutes of cooking time. Drain the pasta and broccoli. Pour the sauce into the bottom of the pasta cooking pot, mix in the tuna, return the pasta and broccoli to the pot and toss everything together until thoroughly combined.
