Italian Tuna and tomato penne pasta recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 15 min
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  • This is a wonderful and colourful – the red of the tomatoes, the green of the basil leaves and the
    pale colour of the penne pasta reminds you of the colours of the Italian flag – pasta lunch, ideal for
    enjoying with friends in the spring or summer. Don’t be frightened to play around with the
    ingredients; add more garlic, oil or lime juice to taste and, for a change, try fresh coriander leaves
    instead of (or as well as) the fresh basil leaves.


    • 250g dried penne pasta
    • 2 x 160g cans tuna chunks in brine, drained
    • 16 baby plum tomatoes, halved
    • 100g unpitted black olives, drained
    • 2 spring onions, finely chopped
    • 1 clove of garlic, crushed
    • 2tbsp olive oil or to taste
    • juice of 1 lime
    • salt and freshly ground black pepper
    • a handful of fresh basil leaves


    • Boil the pasta in a pan of salted water according to packet instructions (usually 10-12 mins) and drain, rinse and leave to cool.

    • Tip the tuna, tomatoes, black olives, spring onions, garlic, olive oil and lime juice into a bowl and stir together gently.Divide the pasta between four bowls and arrange the tomato and tuna mix on top.

    • Season with salt and pepper, and scatter with small (or torn larger) basil leaves.

    Top tip for making Italian Tuna and tomato penne pasta

    Buy the olives from a deli counter; that way, you get the amount you need for the recipe you’remaking.

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