Pasta with tuna, capers & olives
Pasta with tuna, capers & olives
678kcal Per person
51g Protein
73g Carbs
20g Fat
14g Fiber
Ingredients
- 3 ounces penne, whole wheat (84 g)
- 1 zucchini
- ¼ onion
- 3 tomatoes
- 1 tablespoon olive oil (15 ml)
- 1 tablespoon capers (10 g)
- 6 olives
- 5 ounces tuna, in water (140 g)
Preparing this recipe
- Cook the pasta according to the package instructions until al dente. Reserve the pasta water when draining.
- Dice the zucchini and finely chop the onion. Cut the tomatoes into cubes.
- Heat the oil and sauté the tomato cubes, capers and onion for 2 minutes over low heat. Add the zucchini to the tomato sauce and cook for another 4 minutes until the zucchini is tender. Add the olives and tuna and heat through.
- Stir the penne into the sauce and add a splash of the reserved pasta water if the mixture is too dry. Season with salt and pepper to taste.
Tip van FitChef
Garnish the pasta with fresh basil and oregano.
