Whip up a comforting bowl of Penne with Tuna, Olive, and Tomato Sauce!
This recipe combines al dente penne pasta with a rich tomato-based sauce infused with the briny goodness of olives and the delicate saltiness of tuna. With a sprinkle of fresh herbs and a touch of garlic, it’s a quick, no-fuss dinner that feels like an indulgent treat. Ideal for weeknights or casual entertaining, it’s hearty, wholesome, and utterly delicious!
Penne with tuna, olive and tomato sauce
Instructions
Cook 500g penne in plenty of salted, boiling water until al dente. Drain and set aside. Heat 30ml (2 tbsp) olive oil in a large saucepan over a medium heat, stir through 2 x 410g tins chopped tomatoes and cook for 5 minutes. Add 2 x 185g tins chunky tuna in sunflower oil (including the oil) and stir to break up the tuna.
Cook until the liquid has reduced slightly, stirring occasionally, about 10 minutes. Stir through 20 pitted kalamata olives and a handful of chopped fresh flat-leaf parsley. Season with salt and freshly ground black pepper, to taste. Add 1 finely chopped, seeded red chilli (optional). Remove from the heat and toss through the cooked pasta. Serve immediately.
ALSO SEE: Penne with veal and Parmesan meatballs
