A hearty and robust family favourite. This penne with tuna, olive and tomato sauce is deliciously flavoured, quick and easy.
To drink: Rainbow’s End Cabernet Franc will integrate the slightly minerally taste of the olives with the acid intensity of the tomatoes.
Penne with tuna, olive and tomato sauce
Cook 500g penne in plenty of salted, boiling water until al dente. Drain and set aside. Heat 30ml (2 tbsp) olive oil in a large saucepan over a medium heat, stir through 2 x 410g tins chopped tomatoes and cook for 5 minutes. Add 2 x 185g tins chunky tuna in sunflower oil (including the oil) and stir to break up the tuna.
Cook until the liquid has reduced slightly, stirring occasionally, about 10 minutes. Stir through 20 pitted kalamata olives and a handful of chopped fresh flat-leaf parsley. Season with salt and freshly ground black pepper, to taste. Add 1 finely chopped, seeded red chilli (optional). Remove from the heat and toss through the cooked pasta. Serve immediately.