Penne with Tuna, Tomato and Olive Oil

Name: Penne with Tuna, Tomato and Olive Oil
Cuisine: British
Ingredients: 200—250 g penne; ½ onion, peeled and finely chopped; 1 clove of garlic, peeled and crushed; 2 tablespoons olive oil; 1 teaspoon tomato purée; 2 ripe tomatoes, skinned, deseeded and chopped; 200 g tin of tuna in olive oil, drained (reserve the oil); 200 g tin of tuna in olive oil, drained (reserve the oil)

Preparation info

Serves
2
adults and 2 small children

Difficulty
Easy

Appears in

Eat Up

By Mark Hix

Published 2000

About

A quick, clean-tasting pasta dish. I sometimes use fresh tuna but it’s not really essential. Just buy good-quality tinned tuna in olive oil and use the oil from the tin for the sauce.

Ingredients

200—250 g penne
½ onion, peeled and finely chopped
1 clove of

Europe
United Kingdom
Pasta
Fish course
Pescatarian

Method

Cook the penne in lightly salted boiling water until just tender. Meanwhile, gently cook the onion and garlic in the olive oil until soft. Add the tomato purée, tomatoes and the oil from the tuna and simmer for 2-3 minutes. Add the tuna to the sauce with 2 tablespoons of water and heat through for 2-3 minutes. If it seems dry, add a little more oil or water. Season with salt and pepper to taste