Contents
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Ingredients
- 125 g Pasta penne
- 1 Shallot
- 1 Clove of garlic
- 2 Tomatoes
- 4 Tomatoes dried in oil
- 50 g Black pitted olives
- 150 ml Aunt Erna's Mayonaise
- 4 tsp Basil pesto
- Onion rings
- Basil
- Salt and pepper
Instructions
- Cook the penne in plenty of salted water until al dente, rinse and leave to cool. Finely dice shallot and garlic. Quarter, core and also dice tomatoes. Drain the sun-dried tomatoes well and dice them. Mix together with the onion rings to make bruschetta.
- Mix Aunt Erna's mayonnaise with the pesto. Mix the pasta and bruschetta mix and thicken with the mayonnaise. Fold in olives. Sprinkle with basil leaves.
Nutrition
Serving: 100gCalories: 277kcalCarbohydrates: 42.8gProtein: 7.7gFat: 7.9g