Penne with Tuna, Olives and Capers

Keep the left overs, they are excellent in lunch boxes. I don’t recommend cheese with this pasta.

Ingredients (Serves 4)

  • 400g (or 4 cups) dry penne pasta
  • 2x425g cans tuna, drained well
  • 2x400g cans diced Italian tomatoes
  • 2 cups Italian parsley, chopped
  • 1 onion, finely diced
  • 1 cup pimento stuffed green olives, cut in half
  • 1 tablespoon capers, rinsed (optional, but they go well)
  • 1 tablespoon olive oil
  • 2 tablespoon lemon juice
  • 1 teaspoon Tabasco sauce
  • sea salt and pepper


  1. Cook pasta in rapidly boiling salted water.
  2. While pasta is cooking, heat oil in a stir-fry pan. Add onions, cook for 2 minutes.
  3. Add tomatoes, olives and capers to onion, cook for about 2 minutes. Add tuna, Tabasco sauce and lemon juice to the pan.
  4. Cook for another 5 minutes, stirring frequently.
  5. Drain the cooked pasta and add to the tuna sauce cooking in the stir-fry pan. Stir in a gently folding motion, making sure that the sauce is mixed well through the pasta.
  6. Add parsley and season to taste.