PREP TIME 15 minutes
COOK TIME 15 minutes
400g Barilla gluten free fusilli, precooked
2 zucchinis, sliced into rounds
Pukara olive oil
800g diced tomatoes
1 tbsp tomato paste
5 prawns, finely chopped
12 Pukara pitted kalamata olives, roughly chopped
200g Danish feta
Place zucchini into a hot oiled pan until charred on both sides before adding chopped diced tomatoes and tomato paste and leaving to reduce for approx 5 minutes.
After approx 5 minutes, add prawns, olives, feta and rocket and stir together well before serving on top of pasta.