Penne with tuna, olive and tomato sauce

June 23, 2009 (Last Updated: January 11, 2019)
Penne with tuna, olive and tomato sauce recipe

A hearty and robust family favourite. This penne with tuna, olive and tomato sauce is deliciously flavoured, quick and easy.

To drink: Rainbow’s End Cabernet Franc will integrate the slightly minerally taste of the olives with the acid intensity of the tomatoes.

Penne with tuna, olive and tomato sauce

Serves: 6
Cooking Time: 30 mins

Instructions

1

Cook 500g penne in plenty of salted, boiling water until al dente. Drain and set aside. Heat 30ml (2 tbsp) olive oil in a large saucepan over a medium heat, stir through 2 x 410g tins chopped tomatoes and cook for 5 minutes. Add 2 x 185g tins chunky tuna in sunflower oil (including the oil) and stir to break up the tuna.

2

Cook until the liquid has reduced slightly, stirring occasionally, about 10 minutes. Stir through 20 pitted kalamata olives and a handful of chopped fresh flat-leaf parsley. Season with salt and freshly ground black pepper, to taste. Add 1 finely chopped, seeded red chilli (optional). Remove from the heat and toss through the cooked pasta. Serve immediately.

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