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Easy Tuna & Tomato Penne

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: Serves 2
  • Category: Dinner


An easy weeknight tuna and tomato pasta recipe that is ready in under 30 minutes made entirely from store-cupboard ingredients! 


  • 200g (7 oz) penne pasta
  • sea salt
  • generous splash light oil
  • 40g (1 1/2 oz) Opies cocktail onions
  • 1 large garlic clove
  • 40g (1 1/2 oz) Opies capers
  • 250ml (8 3/4 fl oz) passata
  • 1 x 145g (5 oz) tinned tuna in brine
  • freshly ground black pepper
  • 2 dashed Worcestershire sauce


  1. Cook the pasta in a pan of salted water until just tender, as per the packets instructions. I find it is ready around 18 minutes. Reserve a little of the cooking water while draining.
  2. Meanwhile, to make the sauce heat a generous splash oil in a large frying pan set over a medium heat. Drain and quarter the cocktail onions before adding them to the pan. Gently fry for about 5 minutes until they’re soft and starting to turn golden and slightly caramlised.
  3. Peel and finely slice the garlic clove. Add it to the pan and cook for a further minute until aromatic, before adding the capers, and cooking for a minute more.
  4. Stir the passata into the pan, heating until just bubbling, seasoning with a little salt and pepper. Drain the tuna and stir it into the sauce.
  5. Add the drained pasta, again stirring into the sauce, adding a little of the cooking sauce if need by to loosen the sauce and help it cling to the pasta shapes. 
  6. Season to taste before removing from the heat and dividing between two warm bowls.


This dish both doubles and triples beautifully to feed a family, just use bigger pots and pans!