Penne with Tuna, Plum Tomatoes and Black Olives

From Jeanette's Healthy Living

Adapted from The Pleasures of Cooking for One. If fresh tomatoes are not available, use canned chopped tomatoes instead. Add some capers if you like. I used chicken broth in place of the pasta cooking liquid for more flavor. 


  • 2-3 ounces penne (I used gluten-free brown rice pasta)
  • 1 tablespoon olive oil
  • 1 small onion or shallot, sliced thin
  • 1 garlic clove, peeled and sliced
  • 2-3 ripe plum tomatoes, cut into rough chunks
  • A splash of white wine
  • 2 1/2 - 3 ounces canned tuna in olive oil
  • 10 Italian or Greek black olives, pitted and quartered
  • 1 teaspoon capers, rinsed and drained, optional
  • 1/4 cup chicken broth, optional (in place of pasta cooking liquid)
  • salt and freshly pepper, to taste
  • A generous handful of chopped fresh Italian parsley


  1. Cook pasta until al dente, reserving 1/4 cup of pasta cooking liquid for the sauce. (When using gluten-free brown rice pasta, I like to rinse the pasta well after cooking as it can be a bit gummy)
  2. Heat oil in a skillet and saute the onion until limp, about 3-4 minutes.
  3. Add garlic slices and tomatoes and saute  another minute.
  4. Add wine and cook down.
  5. Break up tuna and add chunky flakes to the pan. 
  6. Stir in olives and capers.
  7. Add at least 1/4 cup pasta cooking liquid (or chicken broth) to thin the sauce.
  8. Toss cooked pasta with sauce.
  9. Season to taste with salt and pepper.
  10. Sprinkle with parsley and serve.

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