Quick Tuna Puttanesca
Bring a large pot of salted water to a boil. Add the penne and cook according to
the package directions until al dente; drain.
Heat the olive oil in a large frying pan over medium heat. Add the garlic, olives,
and capers and cook for 3 minutes. Add the tomatoes with their juice and a pinch
of red chilli flakes. Cook for 5 minutes. Toss the tomato sauce with the pasta and
tuna.
SERVES 4
350 g wholewheat penne
1 tablespoon olive oil
2 garlic cloves, chopped
40 g pitted and chopped Kalamata olives
1 tablespoon chopped capers
2 (4000-g) cans diced tomatoes
Red chilli flakes
1 (140 g)-can oil-packed tuna, drained (water-packed tuna is also fine,
though the oil-packed kind lends a little extra texture and richness to the
dish. Note that the nutritional information was calculated with the oil-
packed tuna.)
461 CAL, 10 G FAT (1 G SATURATED), 19 G PROTEIN, 73 G CARB, 9 G
SUGAR, 9 G FIBRE, 797 MG SODIUM PER SERVING
EXTRA VEGGIE POWER! Add mushrooms to the pan along with the garlic,
olives, and capers. Or, after adding the tomatoes, stir in chopped artichoke hearts
(packed in water).