Penne Arrabiata

title="Penne Arrabiata"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Penne-Arrabiata.jpg" alt="Penne Arrabiata"
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(4) Rate it

• 0:15 Prep


• 0:20 Cook


• 
  4 Servings


• Capable cooks

Featured in
Main recipes, Fish & seafood recipes

Ingredients

• 2 185g cans Sirena Arrabiata Tuna with Chilli in oil


• 500g penne rigate


• 2 garlic cloves, chopped


• 2 tablespoons capers, washed, drained


• 105g (1/4 cup) Kalamata olives


• 1 600ml jar La Gina Sugo Pronto Prepared Italian Pasta Sauce


• 60mls (1/4 cup) dry white wine


• 1 bunch English spinach, washed, shredded


• Salt & ground black pepper, to taste


• 2 tablespoons chopped fresh Continental parsley


• Shaved parmesan, to serve


• Parsley sprigs, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Drain the tuna and reserve the oil. Break the tuna into large chunks and set aside.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Cook the pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain and then toss with 2 teaspoons of the reserved tuna oil. Set aside.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Meanwhile: heat the remaining reserved tuna oil in a large saucepan over medium heat. Add the garlic, capers and olives and cook for 2-3 minutes or until aromatic. Add the Sugo Pronto sauce and white wine and bring to the boil. Reduce heat to low, add the spinach and tuna and stir gently to combine. Simmer for 2 minutes or until the spinach is just wilted. Season with salt and pepper and stir though the chopped parsley.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Serve the pasta topped with the sauce and garnish with the Parmesan shavings and a sprig of parsley.
  
  
  

• Author: Kristen Anderson


• Publication: Australian Good Taste

Source: taste.com.au