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Print this Recipe    Penne Tuna

Penne with Tuna, Olives and Capers

4 potatoes
500g penne or rigatoni pasta
1 small red chilli (optional)
20 small black olives
300g can tuna in olive oil
1 Tbsp olive oil
2 Tbsp capers, rinsed
Sea salt
Freshly ground black pepper
1 cup loosely packed basil or baby rocket leaves

Peel the potatoes and chop into 1 cm cubes. Bring a large pot of
salted water to the boil and cook pasta and potataoes together
until tender (about 10 minutes depending on brand of both potatoes
and pasta!). In the meantime, finely mince the chilli and stone
the olives if you can be bothered.! Drain the tuna but reserve
its own oil. Heat olive oil in a pan and add the tuna, olives,
chilli and capers, and toss well until everything is hot. When
the pasta and potatoes are cooked, drain them and add to the sauce
with the basil or rocket leaves and most of the tuna oil. Add
sea salt and pepper, toss well over heat until leaves wilt. Serves
four.

Note: Australian measure (1 tablespoon = 4 teaspoons)

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