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Penne with Tuna, Olives and Capers

  • 4 potatoes
  • 500g penne or rigatoni pasta
  • 1 small red chilli (optional)
  • 20 small black olives
  • 300g can tuna in olive oil
  • 1 Tbsp olive oil
  • 2 Tbsp capers, rinsed
  • Sea salt
  • Freshly ground black pepper
  • 1 cup loosely packed basil or baby rocket leaves

Peel the potatoes and chop into 1 cm cubes. Bring a large pot of salted water to the boil and cook pasta and potataoes together until tender (about 10 minutes depending on brand of both potatoes and pasta!). In the meantime, finely mince the chilli and stone the olives if you can be bothered.! Drain the tuna but reserve its own oil. Heat olive oil in a pan and add the tuna, olives, chilli and capers, and toss well until everything is hot. When the pasta and potatoes are cooked, drain them and add to the sauce with the basil or rocket leaves and most of the tuna oil. Add sea salt and pepper, toss well over heat until leaves wilt. Serves four. Note: Australian measure (1 tablespoon = 4 teaspoons)

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