Tuna, olive and lemon penne
This pasta meal is quick to prepare using canned tuna and has a lovely citrus flavour.
- Cook pasta in plenty of boiling, salted water for 10 minutes (or according to packet instructions) until just tender to the bite. Drain well, reserving ½ cup of the pasta cooking water.
- Combine the reserved pasta cooking water, tuna, lemon zest and juice of one lemon, oil, olives and parsley in the saucepan and bring just to the boil to heat through.
- Return pasta to the pan, season with salt and pepper, then toss well. Serve in bowls, with lemon wedges on the side to squeeze over.