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Penne Arrabiata
Penne Arrabiata
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients:
  • 2 x 185g cans Arrabiata Tuna with Chilli in oil
  • 500g penne rigate
  • 2 garlic cloves, chopped
  • 40.00 ml capers, washed, drained
  • 105g (1/4 cup) Kalamata olives
  • 1 x 600ml jar Italian Pasta Sauce
  • 60mls (1/4 cup) dry white wine
  • 1 bunch English spinach, washed, shredded
  • Salt & ground black pepper, to taste
  • 40.00 ml chopped fresh Continental parsley
  • Shaved parmesan, to serve
  • Parsley sprigs, to serve
Instructions:
  • Separate the tuna from the oil, keeping the oil aside. Break the tuna into big pieces and leave it to the side.
  • Boil the pasta in a generously salted saucepan, following package instructions, until perfectly al dente. Drain and mix with 2 teaspoons of the reserved tuna oil. Set aside.
  • Heat the leftover tuna oil in a large saucepan over medium heat. Sauté garlic, capers, and olives for 2-3 minutes until aromatic. Pour in pasta sauce and white wine, bring to a boil, then reduce heat. Add spinach and tuna, simmer for 2 minutes until spinach is wilted. Season with salt, pepper, and stir in chopped parsley.
  • Plate the pasta, generously top it with the sauce, and elegantly garnish with Parmesan shavings and a fresh sprig of parsley.

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