Tuna and red pesto pasta
Serves: 4
Takes: 25 mins
350g (12oz) rigatoni pasta
30ml (2tbsp) red pepper pesto sauce (see Tip)
400g can tuna chunks in oil, drained and flaked
15ml (1tbsp) pitted black olives, chopped
30ml (2tbsp) fresh chopped parsley (optional)
15ml (1tbsp) olive oil
1. Cook the pasta in a large pan of boiling salted water for 10-12 mins or according to the packet instructions until just tender.
2. Drain the pasta and return to the pan. Stir in the pesto sauce, tuna and olives. Return to the heat for 2-3 mins until piping hot. Season to taste with salt and freshly ground black pepper.
3. Divide between 4 serving bowls and top with the chopped parsley, if using, and drizzle overthe olive oil.
Top tip: For a different flavour, try a new variety of pesto sauce. Look out for the range by Sacla which includes aubergine, rocket, coriander and sun-dried tomato as well
as the classic green pesto.
