Lupi Penne with Mozarella and Tuna

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serves 4-5
The combination of garlic and capers gives this recipe a delicious flavour and can be prepared in just a few minutes.


  • 400g Lupi Penne
  • 1 tablespoon cpers
  • 2 cloves garlic
  • 225g can tuna, drained
  • 3 tablespoons chopped parsley
  • 5 tablespoons Lupi Extra Virgin Olive Oil
  • 2/3 cup grated mozarella cheese


Cook the pasta in rapidly boiling salted and oiled water then drain. Rinse the capers and chop finely with the garlic then combine with the parsley and the tuna. Stir in the Lupi Extra Virgin Olive Oil and season with salt and pepper to taste. When the pasta is cooked drain and add the tuna sauce together with the mozarella and stir constantly until the mozarella begins to melt. Serve immediately.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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