Ingredients

Instructions

Step 1:

  • 1. Drizzle about 3 tablespoons of olive oil into a pan on a medium heat. Add a teaspoon of chili flakes (or adjust to your taste). Allow the chili to sizzle for a couple of minutes.

    • Step 2:

  • Step 3:

  • 2. Add the chopped mushrooms, capers, and olives to the pan and cook for another minute.

    • Step 4:

  • Step 5:

  • 3. Add the tuna and stir into the other ingredients. Once mixed add the tin of chopped tomatoes.

    • Step 6:

  • Step 7:

  • 4. Squirt in about 2 and 1/2 tablespoons of tomato purée, add 2 teaspoons of mixed herbs, and some salt and pepper to taste.

    • Step 8:

  • Step 9:

  • 5. Stir and leave to simmer for no longer than five minutes. Turn off the heat and leave aside until you’re ready to make your pasta.

    • Step 10:

  • Step 11:

  • 6. Fill and boil a kettle. Pour the boiled water into a second pan and put on a high heat.

    • Step 12:

  • Step 13:

  • 7. Drizzle in a few tablespoons of olive oil and sprinkle in a pinch of salt.

    • Step 14:

  • Step 15:

  • 8. Add two or three large handfuls of penne pasta.

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  • Step 17:

  • 9. Cook for about 13 minutes or follow the instructions on your bought pasta.

    • Step 18:

  • Step 19:

  • 10. Reheat your sauce (if necessary) on a low-medium heat.

    • Step 20:

  • Step 21:

  • 11. Drain the pasta and add to the sauce. Stir so it is well mixed.

    • Step 22:

  • Step 23:

  • 12. Put the mixed leaves in a bowl and season well with the salt, pepper and lemon.

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  • Step 25:

  • 13. Serve your pasta with lashings of salt, pepper, parsley, lemon juice, and grated cheddar!
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