Ingredients:
1 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, chopped
400 g low-fat minced lamb
1 tbsp tomato paste
2 tsp rosemary
1 cup water
2 cubes chicken stock
1 can crushed tomatoes with juice
1/2 cup kalamata olives
1/4 cup capers, drained and rinsed
2 tsp red chilli flakes
penne pasta
2 L boiling water
1/4 cup parmesan cheese
Direction:
1. Heat olive oil in a medium pot, add onions and minced lamb and saute until lamb is
cooked and onions are tender. Add garlic, tomato paste and rosemary and saute for another 2 minutes.
2. Add water and chicken stock and stir over medium heat for 5 minutes.
3. Add canned tomatoes with juice and simmer for 20 minutes until sauce is ready. Add olives, capers and red chilli flakes and reduce heat to low.
4. Meanwhile, cook pasta in boiling water until al dente, drain and add pasta to sauce and mix gently to coat with sauce.
5. Stir in parmesan cheese and serve on a large platter.
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