Tuna Penne Arrabbiata Recipe

Tinned tuna is simmered in a spicy

Yields: 4

Prep Time: 15 minutes

Process Time: 15 minutes

Total Time: 30 minutes

Calories per Serving: 392

Ingredients

• 1 tbsp.
• 3
• 1
• 1 tbsp.
• 2
• 1
• 300 g
• 145 g

• Large handful basil, leaves picked and roughly torn

• 25 g

Directions

1. Heat the oil in a large pan over medium heat and fry the garlic and chilli for 1min, until fragrant. Stir in the tomato purée and cook for 1min.
2. Pour in the tinned tomatoes, breaking them up with a wooden spoon. Crumble in the stock cube and pour in 500ml just-boiled water from the kettle. Stir in the pasta and plenty of seasoning.
3. Bring to the boil, then reduce heat and simmer for 8min, stirring frequently to prevent it sticking to the base of the pan, or until the pasta is just tender and the sauce has reduced.
4. Add the tuna and basil. Gently mix to combine and check the seasoning. Serve sprinkled with Parmesan, if using.

GH TIP:

If you don’t want to use gluten-free pasta, swap for the same weight of regular durum wheat penne and up the just-boiled water to 600ml. Cook for an extra 5min, or until pasta is just tender.

Per serving (with Parmesan):

• Calories: 392
• Protein: 18g
• Total fat: 7g
• Saturates: 2g
• Carbs: 63g
• Total sugars: 8g
• Fibre: 4g