Tuna, olive and lemon penne
400g penne pasta
425g can tuna in spring water, drained and flaked
Finely grated zest and juice of 1 lemon
2 tbsp extra-virgin olive oil
1/2 cup black olives
1/4 cup fresh parsley, chopped
Salt and freshly ground black pepper
Extra lemon wedges, to serve
1. Cook pasta in plenty of boiling, salted water for 10 minutes (or according to packet instructions) until just tender to the bite. Drain well, reserving ½ cup of the pasta cooking water.
2. Combine the reserved pasta cooking water, tuna, lemon zest and juice, oil, olives and parsley in the saucepan and bring just to the boil to heat through.
3. Return pasta to the pan, season with salt and pepper, then toss well. Serve in bowls, with lemon wedges on the side to squeeze over.
Tip: Cook dried pasta in plenty of boiling, salted water, according to the packet instructions (about 8-10 minutes, depending on size) until al dente , as they say in Italy, which means just tender to the bite. Taste pieces of pasta to avoid over-cooking.
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