Penne Pasta with Tomato Tuna Sauce

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

Cook Time 45

Servings

Calories 513kcal

Author Marisa

Ingredients

Tomato and Tuna Pasta Sauce

2 tablespoon extra virgin olive oil
2 cloves of garlic minced
1 small onion chopped
1/4 teaspoon crushed chilli pepper
660 ml jar Passata Italian strained tomatoes I used San Marzano
1 teaspoon dried basil
salt and pepper to taste
2 x 85 grams canned oil packed tuna drained or 190 gram jar of tuna filets.
1/4 cup Kalamata olives pitted and slivered
2 sprigs of basil

Pasta

450 grams Penne Rigate or other pasta of your choice
salt for 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.
Serve while still warm.

Nutrition