One pot penne with tuna, olives and capers

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Quick Risoni “risotto” with pippies and Mutti Cherry Tomatoes

Ingredients

  • 2 spring onion, thinly sliced 
  • 1 garlic clove thinly sliced
  • A few chilies (according to taste)
  • 2 tbsp of capers, rinsed
  • 3-4 tbsp of pitted olives
  • 160g tinned tuna
  • 1 x 400g tin Mutti Polpa Finely Chopped Tomatoes 
  • 150ml dry white wine
  • 2 tbsp Monini Extra Virgin Olive Oil
  • Salt and pepper for seasoning
  • 400g penne pasta
  • Parsley

How to prepare

  1. Heat up the oil in a large heavy based pan, add spring onion, chili and garlic and cook for 1 minute 
  2. Deglaze with wine and cook out the alcohol (1-2 minutes) then add penne, tuna, capers and olives and stir
  3. Add Mutti Polpa and cover the pasta with enough water so that it is submerged by 3-4cm. 
  4. Season with salt and cook for 9-10 minutes or until the pasta is al dente, stirring occasionally. 
  5. In this time the liquid will have mostly evaporated creating a thick and luscious sauce. If it seems too liquid turn the heat up during the last minute of cooking to allow for the water to evaporate. 
  6. Taste for seasoning and adjust accordingly. Top with a few parsley leaves serve hot.