- 300g green beans
- 350g penne
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 fat garlic cloves, chopped
- 70g can anchovies, drained and chopped
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- 400g cherry tomatoes, halved
- handful black olives, stoned
- 160g can tuna, drained
A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- handful basil leaves
Trim the beans and cut in half. Bring a large pan of water to the boil and add 1 tsp salt. Add the penne, bring to the boil and cook following pack instructions. Throw in the beans 5 mins before the end of the cooking time.
Meanwhile, heat the oil in a frying pan, add the garlic and anchovies, and fry gently for a couple of mins, stirring to dissolve the anchovies in the oil. Add the tomatoes and cook for a few mins until softened but not pulpy.
Drain the pasta and return to the pan, then add the tomato sauce and olives. Flake in the tuna and add the lemon juice and basil. Heat through and serve.
Give it a goEven if you don’t think you’re a fan of anchovies, do give this try, as they dissolve into the tomato sauce, leaving just a tangy, salty bite.