Ingredients
- 425g can tuna in oil
- 500g penne rigate
- 2 tablespoons baby capers
- 45g can anchovy fillets in oil, drained, finely chopped
- 1 small red onion, halved, thinly sliced
- 1/4 cup flat-leaf parsley, chopped
- 1 lime, rind finely grated, juiced
Method
- Step 1Drain and flake tuna, reserving oil.
- Step 2Cook pasta following packet directions, until tender. Drain, reserving 2 tablespoons of water. Return pasta and water to pan.
- Step 3Add tuna, reserved oil, capers, anchovies, onion, parsley, rind, juice, and salt and pepper. Toss over low heat. Serve.
- Author: Dixie Elliott
- Image credit: Steve Brown
- Publication: Super Food Ideas
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