Name: Penne with tuna and tomato
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Ingredients: 500g penne rigate; 18.20 gm olive oil; 1 small brown onion, finely chopped; 1 garlic clove, crushed; 500g jar tomato pasta sauce; 126.25 gm thickened light cream; 200g jar pitted kalamata olives, drained; 125.00 ml flat-leaf parsley leaves, chopped; 2 x 185g cans tuna in oil, drained, flaked

Penne with tuna and tomato

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Prep Time:
5 minutes

Cook Time:
20 minutes

Total Time:
25 minutes

Ingredients:

500g penne rigate
18.20 gm olive oil
1 small brown onion, finely chopped
1 garlic clove, crushed
500g jar tomato pasta sauce
126.25 gm thickened light cream
200g jar pitted kalamata olives, drained
125.00 ml flat-leaf parsley leaves, chopped
2 x 185g cans tuna in oil, drained, flaked

Instructions:

Boil pasta in a large pot of salted water according to package instructions until al dente.
In a hot frying pan, sauté onion and garlic in oil for 3 minutes. Pour in pasta sauce and heat until almost boiling. Reduce heat, add cream, olives, half the parsley, salt, and pepper, then cover and simmer for 5 minutes, ensuring it doesn't boil. Gently fold in tuna and simmer for an additional minute.
After draining the pasta, save 1/3 cup of water. Put the pasta and reserved water back into the saucepan. Mix in the tuna mixture and remaining parsley. Gently toss everything together over low heat until combined. Serve and enjoy!

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