Penne with Tuna

Cook little cubes of potato in the same pot as the pasta, and they’ll be soft and lush by the time they hit the tuna and caper sauce. If you need an extra flavour hit, add a finely chopped red chilli with the olives.


  • 4 medium potatoes
  • 500 g penne or rigatoni
  • 300 g canned tuna in olive oil
  • 1 tbsp olive oil
  • 20 small black olives
  • 2 tbsp salted capers, rinsed small bunch of basil, or 100 g baby rocket leaves
  • sea salt
  • freshly ground black pepper


Peel the potatoes and chop into 1 cm cubes. Bring a large pot of salted water to the boil, add the pasta and potatoes and cook together until tender, around 10 minutes depending on the pasta.

Drain the tuna, reserving the oil. Heat the olive oil in a pan, and add the tuna, olives and capers. Toss well until everything is hot.

Drain the cooked pasta and potatoes and add to the sauce with most of the tuna oil. Add the basil or rocket leaves with sea salt and pepper, and toss well over the heat until wilted.