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Ingredients
Method
- 150g wholemeal penne
- 200g tuna chunks in olive oil
- 2 tbsp capers, drained
- 1 tsp Italian herb mix
- 400g tin of butter beans, drained
- 1 tsp red wine vinegar
- 10g chopped parsley
- Cook the pasta in boiling salted water until al dente. Meanwhile, add the oil from the tuna tin to a drying pan and sizzle the drained capers for 2 mins. Stir in the Italian herb mix and the beans, including their water, and cook for 4 mins. Stir in the tuna and heat through, then add the vinegar and some seasoning. Remove from the heat.
- Drain the pasta (save a splash of the cooking water) then add to the bean and tuna mix. Toss together, adding some cooking water to slightly loosen. Divide between bowls, garnish with chopped parsley and a good grind of black pepper.
10 mins
2 serving
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