Penne with tuna and tomato sauce
Money's tight, but that doesn't mean that your belly needs to be empty. This is a cheap and easy meal for everyone to enjoy.
Ingredients
2 tablespoons olive oil
Onion, chopped or alternatively 4 spring onions
1 garlic clove
6 mushrooms, thickly sliced
185g tinned tuna, drained
400g tinned roma tomatoes, chopped
1-2 tablespoon grated parmesan cheese
300g penne
Method
Bring a large pot of generously salted water to the boil.
Meanwhile, heat the olive oil in a small saucepan and gently cook the onions until soft and lightly coloured, add the garlic and mushrooms and cook, stirring for a further 5 minutes.
Season with salt and pepper and add the drained tuna, tomatoes and a little splash of water.
Reduce the heat to low and cook for 15 minutes. Boil the pasta until al dente, drain and toss through the pasta sauce.
To serve: Divide among individual bowls and finish with grated parmesan and a glass of chianti.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Brigitte Hafner is a chef, restaurateur and recipe writer.From our partners
Similar Recipes
This banh mi with a delicious difference takes just 10 minutes to make at home
- < 30 mins
- Jessica Brook
Julia Busuttil Nishimura’s go-to midweek fish with tomatoes, harissa and fennel
- 30 mins - 1 hr
- Julia Busuttil Nishimura
More by Brigitte Hafner
