Meals and Courses

  • 400 g (13 oz) dried penne or rigatoni
  • 2 tablespoons extra virgin olive oil, plus extra to serve
  • 2 garlic cloves, thinly sliced
  • large pinch of crushed dried chillies
  • 400 g (13 oz) ripe tomatoes, roughly chopped
  • 50 g (2 oz) pitted black olives, roughly chopped
  • 1 tablespoon roughly chopped thyme
  • 300 g (10 oz) canned tuna in olive oil, drained
  • salt and black pepper

Cook the pasta in a large saucepan of salted boiling water according to packet instructions until al dente.

Meanwhile, heat the oil in a large frying pan over a medium heat and add the garlic, chillies, tomatoes, olives and thyme. Bring to the boil and simmer for 5 minutes. Break the tuna up with a fork and stir into the sauce. Simmer for 2 minutes, then season with salt and pepper.

Drain the pasta, then toss into the sauce. Serve immediately, with the bottle of extra virgin olive oil for anyone to drizzle a little oil on to their serving if they like.

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