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Nutrition: Per serving

  • kcal459
    low
  • fat11g
    low
  • saturates4g
  • carbs56g
  • sugars12g
  • fibre12g
    high
  • protein28g
  • salt0.7g
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Method

  • step 1

    Boil the penne with the leek in a large pan of salted water following pack instructions, until al dente.

  • step 2

    Meanwhile, heat the oil in a large pan over a medium-high heat and fry the tomatoes for a few minutes, until they start to burst and soften. Add the sweetcorn and cook for 2-3 mins to heat through. Drain the pasta and leeks, reserving a little of the pasta water. Tip the drained pasta and leeks into the pan with the tomatoes, then toss through the ricotta and tuna.

  • step 3

    Season with plenty of black pepper. If you want to loosen the consistency, stir in some of the reserved pasta water along with the chopped basil. Serve scattered with the whole basil leaves.

Recipe from Good Food magazine, April 2022

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Comments, questions and tips (5)

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Overall rating

A star rating of 3.8 out of 5.9 ratings

Anton Wenhold

It looks yummy and easy. However, kids do not like cherry tomatoes, what is the best substitute for this?

georginamwaitep7o9RHV0

question

Could I use cream cheese instead of the ricotta?

karenturner48884

tip

I made this but added garlic and spinach and courgette, also some mushrooms, it was really tasty

samac

I was looking for a recipe which would use up cherry tomatoes and a leek. I had everything else and it made a cheap tasty edible meal for little effort!

Donsylola

Unfortunately we did not like this recipe, I don’t know what I did wrong but it was inedible and went straight in the bin!

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