An easy and delicious penne pasta dish with tomato tuna sauce. It's made with canned tuna and kalamata olives for a quick fuss free dinner anytime of the week.
Course Main Course
Cuisine Italian
Keyword Penne Rigate with Tomato Tuna Sauce
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Servings 5
Calories 513kcal
Author Marisa
Ingredients
Tomato and Tuna Pasta Sauce
2tablespoonextra virgin olive oil
2clovesof garlicminced
1small onionchopped
1/4teaspooncrushed chilli pepper
660mljar PassataItalian strained tomatoes I used San Marzano
1teaspoondried basil
salt and pepper to taste
2x 85 grams canned oil packed tunadrained or 190 gram jar of tuna filets.
1/4cupKalamata olivespitted and slivered
2sprigs of basil
Pasta
450gramsPenne Rigate or other pasta of your choice
saltfor cooking water
Instructions
Tomato and Tuna Pasta Sauce
Heat the oil in a medium sized sauce pot over medium low heat.
Sauté the garlic, chopped onions and the crushed chilli pepper just until the onions are soft, while stirring often for about 5 minutes.
Add in the passata (Italian strained tomatoes), dried 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. Stir well.
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 package directions.
While the pasta cooks, add the drained tuna, slivered kalamata olives and fresh basil to the tomato sauce. Allow to simmer till the pasta is al dente.
Plating Pasta with Tuna Sauce
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 basil.