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Penne with lamb, tomato & olives
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Delicious lamb and olive pasta - simple and speedy to make.
Ingredients:
  • 9.20 gm olive oil
  • 1 small brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 700g btl Mutti Tomato Passata
  • 1 sprig fresh rosemary
  • 2 tsp balsamic vinegar
  • 300g penne rigate
  • Olive oil spray
  • 2 (about 250g) lamb backstraps
  • 40g (1/4 cup) pitted kalamata olives, halved lengthways
  • 40.00 ml finely chopped fresh oregano
  • Fresh oregano leaves, to serve
Instructions:
  • In a large saucepan over medium heat, heat the oil. Add the onion and cook, stirring occasionally, for 5 minutes until soft. Stir in the garlic and cook for an additional minute until fragrant.
  • Stir in the passata and fresh rosemary, letting it reach a gentle boil. Lower the heat, let it simmer partially covered for 20 minutes until the sauce thickens. Remove the rosemary and stir in the vinegar.
  • Cook the pasta according to package instructions until al dente, then drain.
  • Coat a non-stick frying pan with a light mist of olive oil spray and heat over medium-high heat. Cook the lamb for 4-5 minutes on each side for a medium doneness or until cooked to your preference. Transfer the lamb to a plate, cover with foil to keep it warm, and let it rest for 5 minutes before serving.
  • Slice the lamb thinly against the grain and mix it with the tomato mixture, olives, and chopped oregano. Mix everything together well.
  • Portion the pasta into individual serving bowls. Spoon the fragrant lamb mixture over the pasta and generously garnish with fresh oregano leaves before serving.

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