Go Back
+ servings
Penne Rigate with Tomato Tuna Sauce

Penne Rigate with Tomato Tuna Sauce

A delicious and easy tomato sauce with canned tuna and kalamata olives served with penne rigate.
Course Pasta
Cuisine Italian
Servings 4 to 6 servings
Author Marisa


  • Tomato Sauce
  • 2 tablespoon extra virgin olive oil
  • 2 cloves of garlic minced
  • 1 small onion chopped
  • pinch of crushed chili pepper
  • 24 ounce jar Passata Italian strained tomatoes I used San Marzano
  • 2 sprigs of basil
  • salt and pepper to taste
  • 2 x 85 grams canned oil packed tuna drained
  • 1/4 cup Kalamata olives pitted and chopped
  • chopped parsley for garnish
  • 450 grams Penne Rigate or other pasta of your choice


  • Heat the oil in a medium sized sauce pot over medium low heat and saute the garlic, chopped onions and the crushed chili pepper just until the onions are soft, while stirring often for about 5 minutes.
  • Add in the passata (Italian strained tomatoes), basil, salt and pepper and stir well.
  • Fill the bottle of passata three quarters full with water. Give it a good swirl and add this to the sauce.
  • Bring the sauce to a boil then lower the heat, cover and simmer for about 45 minutes or until the sauce thickens and the sweet concentrated flavors of the tomatoes come through.
  • While the sauce is slowly simmering, bring a large pot of water to boil.
  • Salt the water and cook the pasta according to directions on package.
  • At this point,while the pasta cooks add the drained tuna and chopped kalamata olives to the tomato sauce and allow to simmer till the pasta is cooked.
  • When ready, drain the pasta and toss with some of the tomato sauce.
  • Plate the pasta and top with more sauce and a sprinkle of chopped parsley.
  • Serve while still warm.