Italian Tuna and tomato penne pasta Recipe

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serves:

4

Skill:

easy

Cost:

cheap

Prep:

10 min

Cooking:

15 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

This is a wonderful and colourful – the red of the tomatoes, the green of the basil leaves and the
pale colour of the penne pasta reminds you of the colours of the Italian flag – pasta lunch, ideal for
enjoying with friends in the spring or summer. Don’t be frightened to play around with the
ingredients; add more garlic, oil or lime juice to taste and, for a change, try fresh coriander leaves
instead of (or as well as) the fresh basil leaves.

Ingredients

  • 250g dried penne pasta
  • 2 x 160g cans tuna chunks in brine, drained
  • 16 baby plum tomatoes, halved
  • 100g unpitted black olives, drained
  • 2 spring onions, finely chopped
  • 1 clove of garlic, crushed
  • 2tbsp olive oil or to taste
  • juice of 1 lime
  • salt and freshly ground black pepper
  • a handful of fresh basil leaves

Method

  • Boil the pasta in a pan of salted water according to packet instructions (usually 10-12 mins) and drain, rinse and leave to cool.

  • Tip the tuna, tomatoes, black olives, spring onions, garlic, olive oil and lime juice into a bowl and stir together gently.Divide the pasta between four bowls and arrange the tomato and tuna mix on top.

  • Season with salt and pepper, and scatter with small (or torn larger) basil leaves.

More Recipe Ideas

Top Tip

Buy the olives from a deli counter; that way, you get the amount you need for the recipe you’re making.

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