Penne with Tuna, Anchovies and Olives

Charmaine Lu -
  • 60g butter
  • 2 tbsp olive oil
  • 1 sliced onion
  • Bunch of parsley, stalks and leaves chopped and separated
  • 1 tsp chilli flakes
  • 6 anchovy fillets, drained and chopped
  • 1 lemon, zest and juice only
  • 300g penne
  • 2 x 145g tins of tuna, drained
  • 100g pitted black olives
  • Parmesan to serve
  • Pop 50g of butter and the oil in a pan and soften the onion, parsley stalks and chilli flakes with a pinch of salt. Add the anchovies and lemon zest along with plenty of pepper, and cook for 10 mins. Meanwhile, cook the pasta until al dente in salted boiling water, then drain and reserve 150ml of the cooking water.
  • Add the olives and tuna to the onion mixture, followed by the pasta. Add the lemon juice and the remaining butter, stirring well to coat the pasta. Add the reserved cooking water until a creamy sauce is achieved, then sprinkle with parsley leaves and serve with grated parmesan.
20 mins
2 serving