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Penne all’arrabbiata with tuna
Penne all'arrabbiata con tonno
Fish Dishes for losing weight
Penne all’arrabbiata with tuna
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2

1 portion contains approximately:

434 kcal
31 g protein
14 g fat
46 g carbohydrates

 

  • 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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