recipes
Penne with lumpuki sauce
2011-10-04
Ingredients
- 500g penne rigate
- 2 tbsp olive oil
- 2 cloves garlic, chopped
- 1 chilli pepper, seeded and chopped
- 60g capers, drained
- 500g fresh lampuki fillets, cubed
- 250g cherry tomatoes, halved
- 150g black olives, pitted and halved
- 5 tbsp chopped parsley
- salt to taste
Method
Wash the lampuki fillets and cut into bite-sized pieces. Heat the oil in a large deep pan. Add the garlic, the chilli and the capers. Cook over a medium heat for 2 minutes. Mix in the prepared lampuki and cook for 3 minutes over a medium heat. Add the cherry tomatoes, the olives and the parsley. Season with salt and cook for 3 minutes stirring occasionally. Cook the Penne in abundant salted water and leave very ‘al dente’. Drain the pasta well. Add the pasta to the sauce in the pan and mix well. Cook for 2 minutes and then mix in the remaining chopped parsley. Serve immediately.
Suggested accompanying wine: DELICATA Medina Vermento Zibibbo D.O.K. Malta
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