Tuna and Butter Bean Penne

Charmaine Lu -
  • 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