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Pasta al tonno

Serves   4
Prep time: 10 mins
Cooking time: 35 mins

"I love this recipe, it's a great 'go to' meal served with a green salad, it's easy, quick and reliable. Mum gave me the basics of this dish and over the years I've added my own touch. It's also great for leftovers - served the next day as a pasta salad or warmed up for a take to work lunch."





  • 2 185 gm tuna (drained but not dry)
  • 4 anchovy fillets
  • Garlic (to taste) approx 2 cloves
  • 1 Tbsp tom paste
  • 2 tsp ground chili (to taste)
  • 2 canned tomatoes
  • 1 - 2 Tbsp capers (roughly chopped)
  • 2 onions (finely chopped)
  • 3 Tbsp chopped parsley
  • Olive oil
  • Olives to garnish (I prefer black olives with this)
  • 500g penne pasta
  • Parmesan cheese



  1. Gently fry onions in olive oil - low heat to caramalise.
  2. Add tom paste, garlic, chili and anchovies - cook off.
  3. Add canned toms.
  4. Cook approx 25 mins or until nice reduction.
  5. Flake the tuna and stir in the sauce.
  6. Add capers.


  1. Cook (in separate pot) until al dente.
  2. Combine everything - garnish with olives and parsley.
  3. Pass the parmesan around the table, serve with a simple green salad.
  4. PS - omit or add more to your taste, enjoy, have fun with it, you'll be surprised!! - Buon appetito!