- 350g penne
- 1 tbsp olive oil
Olive oil
ol-iv oyl
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
- 5 tbsp caper, drained, rinsed and patted dry with kitchen paper
Capers
kay-per
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 185g jar pitted black olives, drained and roughly chopped
- zest and juice 1 lime
Lime
ly-m
The same shape, but smaller than…
- 2 x 200g tins tuna in spring water, drained
Tuna
tune-ah
A member of the mackerel family, tuna are mainly found in the world’s warmer oceans. They…
- 4 tbsp grated parmesan
Parmesan
parm-ee-zan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- ½ small pack basil, leaves picked
Basil
ba-zil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- Bring a large pan of salted water to the boil and cook the penne for 1 min less than pack instructions. Drain, reserving a cup of the cooking water, and leave the pasta in the colander.
- Heat the oil in the same pan you cooked the pasta in over a medium-high heat. When hot, add the capers and stir to coat in the oil. When the capers start to pop, reduce the heat and add the olives, lime zest and juice and tuna. Stir together, then return the pasta to the pan with the reserved cooking water. Stir through the Parmesan and basil and season with black pepper.
