The combination of tuna chunks, black olives, and sweet red pepper pesto makes this tuna and red pesto pasta a flavour-packed lunch or dinner.
In just three simple steps, this tuna pasta dish can be prepared in just 10 minutes. This dish uses readymade red pepper pesto which makes it a speedy option. Serve with crusty bread to mop up the pesto oils.
Ingredients
- 350g (12oz) rigatoni pasta
- 2tbsp red pepper pesto sauce
- 400g can tuna chunks in oil, drained and flaked
- 1tbsp (15ml) pitted black olives, chopped
- 2tbsp (30ml) fresh chopped parsley (optional)
- 1tbsp (15ml) olive oil
WEIGHT CONVERTER
Method
- Cook the pasta in a large pan of boiling salted water for 10-12 mins, or according to the packet instructions, until just tender.
- Drain the pasta and return to the pan. Stir in the pesto sauce, tuna and olives. Return to the heat for 2-3 mins until piping hot. Season to taste with salt and freshly ground black pepper.
- Divide between four serving bowls and top with the chopped parsley, if using, and drizzle over the olive oil.
Top tips for making tuna and red pesto pasta
For a different flavour, try a new variety of pesto sauce. Look out for the range by Sacla which includes aubergine, rocket, coriander, and sun-dried tomato as well as the classic green pesto.
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