• STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.


Even 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.

Recipe from Good Food magazine, August 2014

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