Sunshine Basil Pesto Penne & Tuna

On the table in 20mins

Serves 4


  • 400g penne
  • 1 tbsp. olive oil
  • 185g jar pitted black olives, drained and roughly chopped
  • 3 ripe tomatoes, chopped
  • 325g tinned sweetcorn, drained
  • 1 lime zest & juice
  • 2 x 200g tins tuna in spring water, drained
  • ½ jar Sacla’ Classic Basil Pesto
  • 4 tbsp. Parmesan, grated
  • Handful of fresh basil, chopped
  • Pepper to taste


  1. Bring a large pan of water to a rolling boil. Add the pasta, return to the boil and cook for about 8 minutes or until cooked to your liking
  2. Drain, reserving a cup of the cooking water, and leave the pasta in the colander
  3. Using the same pan as you cooked the pasta in, heat the oil over a low heat and add the olives, tomatoes, sweetcorn, lime juice, lime zest and tuna. Add the Pesto and pasta and the reserved cooking water. Stir through the Parmesan and basil and season with pepper.

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