Smokey Caramelised Onion Penne with Olives

Step 1/5

• 120 g penne
• 1½ cloves garlic
• ¼ onion
• ½ tbsp olive oil

Boil some salted water in a pan and allow penne to cook in boiling water for around 12 minutes, or until mostly softened but still firm to the bite (al dente). Meanwhile, dice the onion and finely chop the garlic. Heat the oil in a large pan and then fry the onion and garlic over a medium heat for two minutes.

Step 2/5

• 1½ tbsp caramelised onion chutney
• 5 g parsley (fresh, chopped)
• 37½ g jarred pitted green olives
• 37½ g jarred pitted black olives
• 1½ tsp smoked paprika powder
• ¼ tsp ground cumin
• ½ tbsp tomato purée (passata)

Add the parsley, tomato purée, cumin, smoked paprika and onion chutney and fry for another 2-3mins, stirring regularly. Cut the olives into halves and add to the pan.

Step 3/5

• 50 g kale

When the penne is done, drain well. Add the kale to the frying pan and cook for 2 mins. Keep stirring to make sure it doesn’t catch.

Step 4/5

• 50 g grated Parmesan cheese
• 25 ml light cream
• spicy Italian sausage, pine nuts, bacon (optional)

Add the drained penne to the pan and then add the cream. Keep on the heat and stir to make sure everything is well combined. Add your (pre-cooked) protein source of choice (spicy Italian sausage meat, pine nuts or smoked bacon work well, but you can make lots of things work!), and lastly the grated Parmesan.

Step 5/5

• grated Parmesan cheese (to serve)
• chopped parsley (to serve)

Make sure everything is well combined and heated through, and serve with extra Parmesan and fresh parsley...and your favourite glass of wine!

Enjoy your meal!