Penne with a punchy tuna sauce
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
This quick, zesty supper is packed with Mediterranean flavours. Leftovers will keep well for lunch the next day
| Nutrient | Unit |
|---|---|
| kcal | 537 |
| fat | 14g |
| saturates | 4g |
| carbs | 64g |
| sugars | 1g |
| fibre | 7g |
| protein | 34g |
| salt | 2.1g |
Ingredients
- 350g penne
- 1 tbsp olive oil
- 5 tbsp caper , drained, rinsed and patted dry with kitchen paper
- 185g jar pitted black olives , drained and roughly chopped
- zest and juice 1 lime
- 2 x 200g tins tuna in spring water, drained
- 4 tbsp grated parmesan
- ½ small pack basil , leaves picked
Method
- STEP 1
- STEP 2
Heat the oil in the same pan you cooked the pasta in over a medium-high heat. When hot, add the capers and stir to coat in the oil. When the capers start to pop, reduce the heat and add the olives, lime zest and juice and tuna. Stir together, then return the pasta to the pan with the reserved cooking water. Stir through the Parmesan and basil and season with black pepper.
Goes well with
Recipe from Good Food magazine, October 2016
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