One Pot Penne with Tuna, Olives and Capers

sbs.com.au

Pamela Leek

2 tbsp extra-virgin olive oil

2 spring onions, thinly sliced

1 garlic clove, thinly sliced

1 dried chilli, or to taste, finely chopped

150 ml dry white wine

400 g penne

160 g tinned tuna

2 tbsp capers, rinsed

3 to 4 tbsp pitted black olives

400 g can chopped tomatoes

salt and freshly ground black pepper, to taste

torn parsley leaves, to serve

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

Directions at sbs.com.au

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer