Food Sea Food

Italian tuna pasta


500g Barilla Penne Rigate No 73


2 tablespoons Cobram Estate Lemon Infused Australian Extra Virgin Olive Oil


1 brown onion, finely chopped


1 long red chilli, seeded, finely chopped


200g cup mushrooms, thinly sliced


500g Five Brothers Christophe’s Summer Vegetable Pasta Sauce


1 1/2 tablespoons drained Sandhurst Baby Capers in Wine Vinegar


1/2 cup (75g) drained Sandhurst Pitted Kalamata Olives, halved


240g Callipo Tuna in Olive Oil, drained


1 tablespoon flat-leaf parsley, chopped


Flat-leaf parsley leaves, to serve


  • Step 1
    Cook the Barilla Penne Rigate No 73 in a saucepan of boiling water following packet directions. Drain, reserving 1/4 cup (60ml) of the cooking liquid.
  • Step 2
    Meanwhile, heat half the oil in a frying pan over medium heat. Add the onion and chilli. Cook, stirring, for 3 mins. Add the remaining oil and mushroom. Cook for 5 mins or until the mushroom is golden.
  • Step 3
    Stir in the Five Brothers Christophe’s Summer Vegetable Pasta Sauce, capers and olives. Reduce heat to low. Simmer for 5 mins. Stir in the tuna and chopped parsley. Cook for 2 mins or until tuna is heated through. Season.
  • Step 4
    Add the pasta and reserved cooking liquid to the tuna mixture and toss to combine. Divide among serving bowls and top with parsley leaves.

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