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Essential Penne1kg
1kgLarge pack
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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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
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.
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.
For a richer sauce, stir in 4 tbsp Essential Double Cream with the tomatoes.
Typical values per serving when made using specific products in recipe
Energy | 1,583kJ/ 375kcals |
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Fat | 7.3g |
Saturated Fat | 0.9g |
Carbohydrates | 53g |
Sugars | 11g |
Fibre | 4.4g |
Protein | 21g |
Salt | 1g |
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