Tuna, herb & penne pasta

Recipe By Waitrose & Partners

Go full-power with fresh herbs and coriander to transform simple tuna pasta into a midweek something special. Any leftovers would be ideal for lunch served cold as a dressed pasta salad. Pitted black olives would work well.

Course: Main Meal
Prepare: 10 mins
Cook Time: 15 mins
Total time: 25 mins

  • 250g Essential Penne
  • 1 tbsp coriander seeds
  • 100ml essential Low Fat Vinaigrette
  • 400g Essential Cherry Tomatoes, quartered
  • 1 small Essential Red Onion, finely chopped
  • 3 clove/s garlic, crushed
  • 25g pack curly leaf parsley, finely chopped
  • 1/4 x 20g pack thyme, leaves only, finely chopped
  • 2 x 160g cans Essential Tuna Chunks In Sunflower Oil
  1. Cook the pasta in a pan of boiling, lightly salted water for 12 minutes, or until tender. Heat the coriander in a small saucepan for 1-2 minutes, or until lightly toasted. Grind, using a pestle and mortar or a small bowl and the end of a rolling pin.
  2. Put the vinaigrette in a bowl and stir in the tomatoes, onion, garlic, parsley, thyme and crushed coriander seeds. Season with plenty of black pepper. Drain the tuna in a sieve resting over a separate bowl to catch the oil.\
  3. Drain the pasta and return to the pan with the tuna, tomato mixture and 2 tbsp of the drained oil. Stir well over a medium heat for 2-3 minutes, until the tomatoes are warmed through and softened but not completely collapsed. Serve in shallow bowls.
Cook’s tip
For a richer sauce, stir in 4 tbsp Essential Double Cream with the tomatoes.