Penne Al Tonno
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 small Can / s tuna
- 80 g olives, reen
- 80 g olives, black
- 3 shallot (s)
- 1 large can tomato (s), (pizza tomato)
- 0.5 ½ bunch basil
- 50 g capers
- 150 ml tomato juice
- 4 tablespoon olive oil
- 400 g penne
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Drain the tuna well. Cut the olives into small strips. Finely dice the shallots. Heat it in oil in a saucepan, sweat the shallots in it for 1 minute over a low heat. Add the pizza tomatoes and cook for about 1 minute. Add the olives, capers and tomato juice and simmer over low heat for about 5 minutes. Add the tuna and heat until the tuna is warm. Season with salt and pepper. Cook the penne in plenty of salted water according to the instructions on the packet. Drain through a sieve and drain well. Chop the basil. Mix the penne with the sauce and serve sprinkled with basil.
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