Preparation time 10 minutes
Cooking time 10–12 minutes
400 g (13 oz) penne or rigatoni
2 tablespoons olive oil, plus extra to serve
2 garlic cloves, thinly sliced
large pinch of chilli flakes
400 g (13 oz) tomatoes, roughly chopped
50 g (2 oz) pitted black olives, roughly chopped
1 tablespoon roughly chopped thyme
300 g (10 oz) can tuna in olive oil, drained
salt and pepper
Read also: Red Fish Curry Recipe
Cook the pasta in a large saucepan of salted boiling water for 10–12 minutes, or
according to the packet instructions, until al dente.
Meanwhile, heat the oil in a large frying pan over a medium heat and add the
garlic, chilli flakes, tomatoes, olives and thyme. Bring to the boil, then reduce
the heat and simmer for 5 minutes. Break the tuna up with a fork and stir into the
sauce. Simmer for 2 minutes, then season with salt and pepper.
Drain the pasta, then toss into the sauce. Serve immediately, drizzled with extra
For fresh tuna sauce, cut a 300 g (10 oz) tuna steak into strips and season with
salt and pepper. Pan-fry in the olive oil for 2 minutes before adding the other
ingredients and cooking for 5 minutes.