Top of Page

Easy Mediterranean Penne



1 x 375g Pangkarra Wholegrain Penne

30ml olive oil

1 punnet of sun-dried tomatoes

6 rashers of bacon (chopped)

1 x 250g tin of artichokes

50g of pitted kalamata olives (chopped)

Shaved parmesan to serve

Salt and ground black pepper

(NB: Can choose from any grilled Mediterranean vegetables,

such as grilled capsicum, grilled eggplant)



Cook penne in boiling water until al dente.
Meanwhile, add olive oil and bacon to large pan. Add sundried
tomatoes, grilled vegetables and olives to pan and toss until heated
well. Stir cooked pasta into the pan with ingredients and toss

Season with salt and pepper. Garnish with shaved parmesan.
Serve immediately.
Serves 4.

Or try Pangkarra Wholegrain Penne on its own….

Simple Italian style


Cook the penne in boiling water until al dente.
Pour ½ a cup of good quality olive oil and 10 cloves of garlic (peeled and crushed) into a large fry pan and cook for two minutes.
Add pasta to skillet and then sprinkle fresh parsley, salt and pepper.
Serve immediately.
Serves 4.


Click here for print ready copy of recipe.