Tuna pasta

Name: Tuna pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 225 g can tuna steak in olive oil; 1 onion, finely sliced; 1 garlic clove, chopped; 2 x 400 g cans chopped tomatoes in rich tomato juice; 500 g pack dried penne pasta; 50 g can anchovy fillets in oil, drained; 2 tbsp. baby capers; 2 tbsp. basil leaves, roughly torn (optional)

Canned tuna in olive oil is great for this pasta recipe - you can use the oil to fry the onion to get the best flavour.

By The GH Kitchen TeamPublished: 10 June 2002

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Yields:

Prep Time:

10 mins

Cook Time:

30 mins

Total Time:

40 mins

Ingredients

225 g can tuna steak in olive oil
1 onion, finely sliced
1 garlic clove, chopped
2 x 400 g cans chopped tomatoes in rich tomato juice
500 g pack dried penne pasta
50 g can anchovy fillets in oil, drained
2 Tbsp. baby capers
2 Tbsp. basil leaves, roughly torn (optional)

Directions

1. Step 1
  Drain the oil from the tuna into the medium pan and put the tuna to one side. Heat oil and fry the onion on a low heat until softened - about 10min.
2. Step 2
  Add the garlic and cook for 1min. Add the tomatoes and stir everything together. Season well with salt and freshly ground black pepper, then simmer over a medium heat for 15min to reduce the sauce.
3. Step 3
  Meanwhile, fill the large pan with water, add a little salt and bring to the boil. Add the pasta and cover to bring back to the boil quickly. Turn the heat down low, stir, and cook uncovered for the time stated on the pack.
4. Step 4
  Add tuna, anchovies, capers and basil leaves (if using) to the sauce and stir together.
5. Step 5
  Drain the pasta well, return to the pan and season with salt and freshly ground black pepper. Add the tuna sauce. Toss everything together and serve immediately.
  
  Try these other triple-tested tuna pasta recipes
  
  Tuna pasta
  
  Tuna pasta salad
  
  Pickled tuna salad
  
  Quick-as-a-flash tuna pasta
  
  Tuna, olive and caper pasta

Per Serving:

Calories: 650
Total carbs: 102 g
Total fat: 16 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time