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Penne with tuna & olives

Prep 10 min - Cook 45 min / Serves 4 / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
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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

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Directions

  1. Prepare ingredients.
  2. Heat olive oil in a medium pot on medium heat.
  3. Add onion and garlic for 5 minutes stirring occasionally.
  4. Add puree and chilli bringing to a boil on high. 
  5. Lower to simmer cover and cook for 30 minutes.
  6. Add tuna and olives and mix well.  Cook for 10 minutes.
  7. Cook penne to packet instructions.
  8. Add 1/4 cup parsley to sauce and mix.  Cook for a further 5 minutes.
  9. In a large bowl place cooked penne and sauce mixing well.
  10. 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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