Penne with a punchy tuna sauce recipe | Good Food
This quick, zesty supper is packed with Mediterranean flavours. Leftovers will keep well for lunch the next day
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Ingredients
- 350g penne
- 1 tbsp olive oil
- 5 tbsp caper drained, rinsed and patted dry with kitchen paper
- 185g jar pitted black olives drained and roughly chopped
- zest and juice 1 lime
- 2 x 200g tins tuna in spring water, drained
- 4 tbsp grated parmesan
- ½ small pack basil leaves picked
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