Tuna Sweetcorn Penne
Tender penne cooks in a simple tomato sauce with flaked tuna, sweetcorn and melted cheddar for an easy family meal.
3 min
Prep
21 min
Cook
4
Serves
545
Calories
Macros · per serving
41g protein
77g carbs
8g fat
Ingredients
For 4 servings
- 320 g penne
- 360 g canned tuna in water
- 240 g frozen corn
- 400 g tomato passata
- 60 g cheddar cheese
- 600 ml water
- 1 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- 1
Choose dry penne with a 10-minute package cooking time. Drain the tuna; the listed tuna amount is drained weight. Flake the tuna and finely grate the cheddar.
- 2
Put the passata, 600 ml water, garlic powder, salt and black pepper in a deep 30 cm pan. Cover and bring to a boil over high heat, allowing about 4 minutes from a cold pan.
- 3
Stir in the dry penne. Leave the lid off and cook over medium-high heat at a steady, bubbling simmer for the package's 10 minutes, stirring frequently and scraping the bottom. Keep the pasta submerged as you stir; the liquid should reduce into a sauce rather than remain brothy.
- 4
Stir in the tuna, frozen corn and cheddar. Cook uncovered over medium heat for about 3 minutes, stirring gently, until the cheese melts, the pasta is tender and a food thermometer reads at least 74°C/165°F in the center. The finished sauce should cling to the penne. Divide between four bowls.
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