Penne with tuna & olives
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Relatively low on ingredients and easy to put together to achieve a nice seafood taste. We like to use tuna in olive oil and always choose a good brand. That little extra cost makes a difference on the taste.
Ingredients
- 185g / 6.5oz tin tuna – drained
- 1 medium onion – peeled, rinsed, diced finely
- 1 garlic clove – peeled, rinsed, crushed
- 20 black olives – pitted, sliced in half
- 1 red birds eye chilli – washed, sliced finely
- 1/2 cup parsley – washed, sliced finely
- 2 cups tomato puree
- 500g / 17.6oz penne pasta – pictured wholemeal
- 2 tablespoons olive oil
- extra parsley – for serving
Directions
- Prepare ingredients.
- Heat olive oil in a medium pot on medium heat.
- Add onion and garlic for 5 minutes stirring occasionally.
- Add puree and chilli bringing to a boil on high.
- Lower to simmer cover and cook for 30 minutes.
- Add tuna and olives and mix well. Cook for 10 minutes.
- Cook penne to packet instructions.
- Add 1/4 cup parsley to sauce and mix. Cook for a further 5 minutes.
- In a large bowl place cooked penne and sauce mixing well.
- Serve in individual bowls and top with extra parsley. Or serve by placing large bowl on table with parsley in a small serving dish.
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