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Pasta al tonno

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

"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."

Ingredients

Method

  • 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
View the method

Sauce:

  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.

Penne:

  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!
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