Tuna Pasta

Penne pasta coated in a light sauce of fresh tomatoes and olive oil. Flaked tuna provides texture while black olives add a sharp, salty bite.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 769
• Protein: 39 g
• Carbs: 109 g
• Fat: 20 g

Ingredients

• 500 g Penne rigate ( dry )
• 320 g Yellowfin tuna ( drained and flaked )
• 2 piece Yellow onion ( finely chopped )
• 3 piece Garlic ( minced )
• 4 piece Round tomato ( peeled and diced )
• 60 g Black olive ( pitted )
• 4 tbsp Extra virgin olive oil
• 1 piece Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Tomato paste

Instructions

1. Cooking the penne

   Plunge the pasta into a large pot of boiling salted water. Cook until al dente, they should still have a bite. Reserve a ladle of cooking water before draining.

2. Aromatic base

   In a skillet, heat the olive oil. Sauté the chopped onion and minced garlic. The onion should become translucent without browning.

3. Tomato reduction

   Add the tomato paste and the peeled and diced tomatoes. Let simmer over medium heat until they can be crushed with a spoon and form a thick sauce.

4. Adding tuna and olives

   Stir in the drained and flaked tuna as well as the black olives. Mix gently so as not to mash the tuna, we want to keep chunks.

5. Binding and finishing

   Pour the pasta into the skillet with a bit of the reserved cooking water. Stir vigorously so the sauce coats every penne. Finish with chopped parsley and a grind of black pepper.

Chef's tips

• Never rinse your pasta, the starch helps the sauce stick to the penne.
• Always keep some cooking water to loosen the sauce if it gets too dry.

Storage

Keep for up to 2 days in the fridge in an airtight container. Add a splash of water before reheating in a pan.