Tuna penne with black olives is a quick, easy and healthy dinner using store cupboard staples. If you don’t have any white wine, use a bit of water instead. I have used leftover rose before, which added a sweetness but worked fine.
I tend to have a pot of parsley growing on the window sill in the kitchen. If you don’t have this, dried will be fine. Oregano is also good or just dried mixed herbs.
This tuna penne dish is a good budget dinner by itself but even better with a sprinkling of cheddar and a nice green salad. Oh, and if you do have white wine, a chilled glass makes a it feel quite luxurious. This serves 4.
Tuna penne with black olives
Oil, olive if you have it
1 onion, chopped
2 cloves garlic, crushed
Two 400g cans chopped tomatoes
1 vegetable stock cube or heaped tsp Marigold vegetable stock
A small handful of black olives, halved
3-4 tablespoons of white wine (optional)
175g can of tuna
A handful of chopped fresh parsley or oregano (or 2 tsp of dried)
Large handful of frozen chopped mixed peppers or a fresh one of any colour (optional)
400g penne or other pasta
Heat your oil in a large pan, then add the onion and garlic for 5 minutes. Add the chopped peppers for another 5 minutes if you are using fresh. Tip in the tomatoes, stock cube and white wine and bring to the boil (this is when I add my frozen peppers). Simmer for a few minutes, the stir in the olives and parsley plus salt and pepper to taste. Cover and cook for around 20 minutes, stirring regularly.
In the meantime, cook your pasta as per the instructions. Drain the tuna and add it to the sauce, then mix in with your drained penne.
If you like the look of my tuna penne with black olives, check out my other favourite frugal recipes.