Tuna, Olive and Basil Penne
INGREDIENTS SERVES 2
- 0.5 lemons
- 150g penne pasta
- 1 tbsp light olive oil
- 185g tinned tuna chunks in spring water
- 40g pitted black hojiblanca olives
- 40g mature Cheddar
- 1 small handful basil leaves
Zest the lemons. Drain the tinned tuna chunks in spring water. Drain and halve the pitted black hojiblanca olives. Grate the mature Cheddar.
1 Cook the pasta according to the pack instructions.
2 Drain, reserving 1/2 tbsp of the cooking water per serving in the pan.
3 Return the pasta to the pan, season and toss through the oil, lemon zest, tuna and olives.
4 Divide between bowls and sprinkle over the cheese and basil leaves to serve.