Prep 10 mins
Cook 10 mins
This is quick meal and is very nice! We have it quite often.
- 425 g tuna packed in oil
- 8 sun-dried tomatoes, chopped
- 1 red onion, finely chopped
- 50 g pine nuts
- 250 ml pasta sauce (Leggos stir through Tomato)
- 4 garlic cloves, crushed
- 2 teaspoons chili flakes (can use minced or fresh chilli instead if desired)
- 250 g penne
- 10 ml olive oil (for frying)
- 1⁄2 cup fresh basil, roughly coppped
- 30 g parmesan cheese (thick and long slices is great)
- In a large pot, cook penne to taste (see packaging for details).
- Add oil to a deep, heavy based frying pan. Chop onion and cook in pan along with garic and chilli on high heat until oninion is soft.
- Add chopped sun dried tomatoes, tuna and pasta sauce.
- Reduce heat to a simmer.
- Add pine nuts.
- When pasta has cooked, drain and add to frying pan along with chopped, fresh basil.
- Stir pasta through sauce until well coated.
- Serve in large, open bowl.
- Top with slices of fresh parmesan cheese.
- You can add pretty much anything to this dish - olives, egg plant, artichoke hearts, capers - even anchovy fillets are lovely.
- You can also remove the tuna from the dish and add 4 or 5 rashers of chopped bacon instead. This is VERY nice.
This recipe challenged my idea of typical pastas. This flavor-packed recipe had very little tomato sauce, but instead, offered chunks of tuna, sun-dried tomato and crunchy pine nuts. My husband and I both loved it. My tips for US cooks who need help with the quantities: use about 12 oz. cooked tuna, 1 C. finely chopped red onion, 2 ounces pine nuts, 8 ounces pasta sauce, and 8 ounces dry pasta. I made this as part of PAC Fall 2008.