Summer Salad

I was feeling very un-inspired wondering around the supermarket the other day trying to decide what to make for dinner and then I stumbled upon a supermarket suggestion card which they do on a monthly basis but I never really take note of them.  I am so glad I found this one as it has introduced me to a delicious Japanese paste that can be used in just about anything and is simply scrummy! It’s called Umami paste.  This salad can be adjusted to your taste by taking out the tuna if you are vegetarian or personally I think fresh caught tuna or prawns would be even more delicious than canned tuna.

Puttanesca Pasta Salad

300g penne pasta

250g cherry tomatoes, quartered

1 clove garlic, crushed

Grated zest 1 lemon

75g pitted black olives

2 tbsp nonpareille capers, drained and rinsed

1 tbsp Taste #5 Mediterrainean Recipe Umami Paste

1 tbsp extra virgin olive oil

200g can tune steak in spring water, drained

140g bag wild rocket

Cook the penne in boiling water as per packet instructions.  Put the tomatoes, garlic, lemon zest, olives and capers in a large bowl and stir in the umami paste and olive oil.

Drain the pasta and refresh under cold running water.  Stir into the tomato mixture to combine.  Gently fold the tuna and rocket through the pasta salad and season accordingly. Serve immediately



Combine the zest, garlic, olive oil and olives, then add the Umami pasteIMG_0280                                                      This is what the Umami paste tube looks like and it comes in a box




Hope you enjoy! xx

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