Tuna, spinach and tomato penne
How to make tuna, spinach and tomato penne recipe
Serves 4
Preparation time 5 minutes, Cooking time 10 minutes
Ingredients:
350 g (11½ oz) dried penne
2 tablespoons olive oil, plus extra for drizzling
1 onion, finely sliced
1 garlic clove, crushed
500 g (1 lb) cherry tomatoes, halved
pinch of sugar (optional)
250 g (8 oz) baby leaf spinach
2 x 185 g (6½ oz) cans tuna steak in olive oil, drained
salt and pepper
Method:
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.
Meanwhile, heat the oil in a large saucepan, add the onion and fry gently until softened. Add the garlic and tomatoes and fry for a further 3–4 minutes or until the tomatoes just begin to break up. Season with salt and pepper and a little sugar if needed.
Stir in the spinach, then gently stir in the tuna, trying not to break it up too much.
Drain the pasta, add to the sauce and toss well. Drizzle a little more olive oil over the pasta before serving.
For creamy penne pasta with mussels & white wine, cook the penne as above. Meanwhile, heat a little oil in a saucepan and add 1 finely chopped garlic clove, 150 ml (¼ pint) white wine and 1.5 kg (3 lb) scrubbed and debearded mussels to the pan (first discarding any that don’t shut when tapped). Cover and cook until the mussels have opened.
Discard any that remain closed. Strain the mussels through a sieve, reserving the liquid. Pour the liquid back into a clean saucepan and add 200 ml (7 fl oz) double cream.
Simmer until it reaches a creamy consistency. Drain the pasta. Pick the mussels from their shells and add to the sauce along with the pasta. Season with salt and pepper.
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| Tuna, spinach and tomato penne |
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