300gm Paccheri pasta
Leftovers from 1 recipe Slow-Roast Lamb with Red Wine & Tomato Passata (see separate recipe)
½ - 1 cup chicken stock
½ cup semi-dried olives
Extra virgin olive oil
Shaved NZ Parmesan cheese, to serve
1. Cook pasta in plenty of boiling salted water for 12 minutes or until al dente (just tender to the bite).
2. Use about half the finished lamb, or any leftover meat and sauce – shred or pull the meat apart using 2 forks and mix with the tomato sauce. Heat in a large pan until hot, adding enough stock to moisten sauce. Stir in olives.
3. Drain pasta and add to meat sauce; toss well to coat. Serve immediately, drizzled with a little olive oil and scattered with Parmesan.