Name: Tuna, Olive and Tomato Penne
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 lb (450 g) penne; 4 anchovy fillets, chopped; 2 garlic cloves, chopped; 3 tbsp (45 ml) olive oil; 2 cans (7 oz/198 g each) oil-packed tuna, drained; 3 tbsp (45 ml) tomato paste; 1 can (14 oz/398 ml) diced tomatoes; 3 tbsp kalamata olives, pitted and chopped; 1/4 tsp red pepper flakes, or more to taste; 3/4 cup (55 g) fresh Parmesan cheese, grated, plus more for serving; 1/2 cup (25 g) flat-leaf parsley, finely chopped, plus more for serving

Preparation

- In a large pot of salted boiling water, cook the pasta until al dente. Set aside 1 cup (250 ml) of the cooking water. Drain the pasta.
- Meanwhile, in a large, deep skillet over medium heat, soften the anchovies and garlic in the oil. Add the tuna and tomato paste. Continue to cook for 2 minutes, breaking up the tuna with a wooden spoon. Season with salt and pepper.
- Add the tomatoes, olives and red pepper flakes to the skillet. Bring to a boil. Simmer for 5 minutes or until the sauce thickens.
- Add the pasta, Parmesan, parsley and 1/2 cup (125 ml) of the reserved pasta cooking water to the skillet. Mix well to coat the pasta with the sauce. Add more cooking water to thin out the sauce as needed. Adjust the seasoning.
- Serve the pasta in shallow bowls. Sprinkle with more Parmesan and parsley.

Tuna, Olive and Tomato Penne

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Ingredients

Preparation

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