Spelt penne with tomato and tuna sauce

Spelt penne with tomato and tuna sauce: a quick everyday pasta dish with spelt penne, tuna, olives, onion, garlic and oregano.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 15 min
• Total time: 20 min
• Calories: 410 kcal per serving
• Protein: 32 g
• Fat: 8 g
• Carbs: 52 g

Ingredients

• 200 g spelt penne
• 1 tin of tuna
• 400 g tomatoes
• 1 onion
• 1 clove of garlic
• 50 g olives
• 1 tbsp olive oil
• 1 tsp oregano
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve

1. Cook the spelt penne in plenty of lightly salted water until al dente. Keep some of the cooking water.
2. Finely dice the onion and garlic. Drain the tuna well.
3. Warm the olive oil in a large frying pan and cook the onion and garlic until translucent. Add the tomatoes and oregano and gently simmer the sauce for a few minutes until it thickens.
4. Fold the olives and tuna into the tomato sauce. Heat everything only briefly so the tuna stays moist, then season to taste with salt and pepper.
5. Drain the spelt penne and toss it straight into the sauce. If needed, loosen it with a little of the cooking water.
6. Divide between deep plates and serve hot.

Good to know

A plate like this saves many an evening. Warm, uncomplicated and just right when you need something quick.

Swaps

Spelt penne → wholemeal spelt penne (more fibre). Tuna → wild salmon fillet (more omega-3 fatty acids). Black olives → capers (less fat, strong seasoning). Olive oil → avocado oil (stable at high heat, with monounsaturated fats).

Allergens

Contains gluten and fish. Good for children if you chop the olives finely and use salt sparingly, and in pregnancy, well-heated tuna in normal amounts is generally fine.

Dairy-free recipes