Recipe: Penne all’arrabbiata with tuna

Written by Kevin, Nutritionist (M.Sc. Medical Science)

1 portion contains approximately: 434 kcal - 31 g protein - 14 g fat - 46 g carbohydrate

Ingredients (for 2 persons)

  • 100 g wholewheat pasta
  • 150 g yellow peppers
  • 150 g red peppers
  • 40 g onions
  • 2 cloves of garlic
  • 1 red and 1 green chili pepper
  • 16 black olives
  • 1 tbsp rapeseed oil
  • 200 g canned tomatoes
  • 150 g canned tuna (undrained)
  • 2 tbsp each of oregano, thyme, dried basil
  • 2 Tbsp grated parmesan cheese
  • Black pepper
  • Salt


  1. Cook the pasta until al dente.
  2. Wash, clean, and dice the peppers.
  3. Peel and mince the onion and garlic. Wash the chili peppers and slice. Slice the olives thin.
  4. Heat the oil in a pan and sauté the onions briefly until translucent. Add the diced pepper and sauté for about 5 minutes. Add the garlic, olives and tomatoes.
  5. Drain the tuna, smash it with a fork, and add to the vegetables. Season with salt and pepper, simmer for about 5 minutes.
  6. In the meantime, wash and chop the herbs. Fold into the sauce.
  7. Serve the pasta and vegetable sauce on warm plates, sprinkled with 1 tbsp parmesan.
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