A spicy tuna pasta cooked with white win and doused in red Italian sauce.

Chili Corned Tuna & Penne Napoletana


250 grams penne rigate
1/4 cup olive oil
1/2 cup chopped onion
2 teaspoons minced garlic
2 tablespoons sliced black olives
2-180 grams Century Chili Corned Tuna
1/4 teaspoon ground fennel
1/4 cup white wine
2 tablespoons tomato paste
1-14 ounce can diced tomatoes
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 cup sliced fresh sweet basil
1/4 cup grated Parmesan cheese


Cook pasta as directed in the package. Heat olive oil in a large skillet.  Sauté onion, garlic and olives.  Add Century Corned Tuna, fennel and white wine.  Stir in tomato paste and diced tomatoes.  Cover and simmer sauce for about 5 minutes or until flavors have blended.  Season with salt and pepper.  Add basil and cooked pasta.  Toss well.  Transfer to a platter and top with grated Parmesan cheese.  Serve immediately.

Makes 3 to 4 servings.

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