3 simple dinners using pantry ingredients
Serving size: Serves 2-4
Cuisine type: Italian,
MediterraneanCooking time: Less than 30 minutes
Special options: Diabetic,
Heart friendly,
Low Carb,
Low cholesterol,
Low fat,
Low GICourse: Entree,
Lunch,
MainFavourite flavours: Easy recipes,
Pasta,
Salad,
Seafood
INGREDIENTS
Anchovy and caper pasta
500g short pasta, such as penne
2 tablespoons olive oil
½ red onion, finely chopped
3-4 anchovies, chopped
1 tablespoon capers, rinsed and drained (if using salted)
¼ cup parsley sprigs
freshly ground black pepper
parmesan cheese to serve
Simple tuna and cannellini salad
50g baby rocket leaves
1 tomato, chopped
½ small red onion, sliced
1 x 400g cannellini beans, rinsed and drained
1 x 185g tuna in oil, drained lightly
Dressing
1 teaspoon wholegrain mustard
1 tablespoon white wine vinegar
freshly ground black pepper
2 tablespoon extra virgin olive oil
Pantry risotto and peas
2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, chopped
1 cup short grain rice, such as aborio
3 cups hot chicken stock
1 cup frozen peas
freshly grated parmesan, to serve
METHOD
Anchovy and caper pasta
Bring a large pan of water to the boil and cook pasta according to packet instructions. Drain and set aside.
Meanwhile heat oil in a frying pan over medium heat, add onion and anchovies and cook a few minutes or until onion has softened and anchovies have almost dissolved.
Stir in cooked pasta, capers and parsley and stir until evenly coated and heated through.
Season with freshly ground black pepper and serve with grated parmesan.
Simple tuna and cannellini salad
Combine rocket, tomato, red onion and cannellini beans in a salad bowl.
Flake tuna over the top.
Whisk dressing ingredients and drizzle over salad; toss gently until evenly mixed.
Serve immediately with crusty fresh bread.
Pantry risotto and peas
Heat oil in a deep pan over medium heat. Add onion and garlic and cook until onion has softened and just coloured.
Add rice and stir until lightly coated in oil. Pour in enough hot stock to cover the rice and cook gently for 15 -20 minutes, stirring occasionally and adding more broth if necessary.
Toward the end of the cooking time, stir in peas and season with salt and pepper to taste.
Top with some freshly grated parmesan cheese and serve immediately.
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