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Penne with a punchy tuna sauce

Penne with a punchy tuna sauce 2016

Penne with a punchy tuna sauce

Name: Penne with a punchy tuna sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
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

Katie Marshall

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 2.6 out of 5.5 ratingsRate

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This quick, zesty supper is packed with Mediterranean flavours. Leftovers will keep well for lunch the next day

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal537
fat14g
saturates4g
carbs64g
sugars1g
fibre7g
protein34g
salt2.1g

Method

step 1

Bring a large pan of salted water to the boil and cook the penne for 1 min less than pack instructions. Drain, reserving a cup of the cooking water, and leave the pasta in the colander.
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.

Recipe from Good Food magazine, October 2016

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A star rating of 2.6 out of 5.5 ratings

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