Italian Tuna Pasta

  • 12 Nov - 18 Nov, 2022
  • Mag The Weekly
  • Cookery


· 500 g Barilla Penne Rigate

· 2 tablespoons olive oil

· 1 brown onion

· 4-5 red chillies

· 200 g cup mushrooms

· 500 g vegetable pasta sauce

· 1 cup olives

· 240 g Callipo Tuna

· 1 tablespoon parsley

· Flat-leaf parsley leaves


Cook the Barilla Penne Rigate by following packet directions. Drain, reserving half of the cooking liquid. Meanwhile, heat half the oil in a frying pan over medium heat. Add onion and the red chillies. Cook, stirring, for three minutes. Add the remaining oil and mushroom. Cook until the mushroom is golden. Stir in the vegetable pasta sauce and olives. Reduce heat to low. Simmer for five minutes. Stir in the tuna and chopped parsley. Cook for two minutes or until tuna is heated through. Season. Add the pasta and reserved cooking liquid to the mixture and toss to combine. Top with parsley leaves and serve.