Penne with a punchy tuna sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 350g penne
- 1 tbsp olive oil
- 5 tbsp caperdrained, rinsed and patted dry with kitchen paper
- 185g jar pitted black olivesdrained and roughly chopped
- zest and juice 1 lime
- 2 x 200g tins tunain spring water, drained
- 4 tbsp grated parmesan
- ½ small pack basilleaves picked
Nutrition: per serving
- kcal537
- fat14g
- saturates4g
- carbs64g
- sugars1g
- fibre7g
- protein34g
- salt2.1g
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.
