Ingredients
- 500g penne rigate
- 1 tablespoon olive oil
- 1 small brown onion, finely chopped
- 1 garlic clove, crushed
- 500g jar tomato pasta sauce
- 1/2 cup thickened light cream
- 200g jar pitted kalamata olives, drained
- 1/2 cup flat-leaf parsley leaves, chopped
- 2 x 185g cans tuna in oil, drained, flaked
Method
- Step 1Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender.
- Step 2Heat oil in a frying pan over medium-high heat. Add onion and garlic. Cook for 3 minutes. Add pasta sauce. Heat until almost boiling. Reduce heat to medium-low. Stir in cream, olives, half the parsley, and salt and pepper. Cover. Simmer for 5 minutes or until hot (don’t boil). Gently stir through tuna. Simmer for 1 minute.
- Step 3Drain pasta, reserving 1/3 cup water. Return pasta and water to saucepan. Add tuna mixture and remaining parsley. Toss over low heat to combine. Serve.
Nutrition
3421 kj
Energy
29g
Fat Total
7g
Saturated Fat
9g
Fibre
34g
Protein
42mg
Cholesterol
1185.56mg
Sodium
10g
Carbs (sugar)
100g
Carbs (total)
All nutrition values are per serve
- Author: Annette Forrest
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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