300 g green beans
350 g penne
3 tbsp olive oil
2 fat garlic cloves, chopped
70 g can anchovies, drained and chopped
400 g cherry tomatoes, halved
1 handful black olives, stoned
160 g can tuna, drained
juice 1 lemon
1 handful fresh basil, leaves only
- Trim the beans and cut in half. Bring a large pan of water to the boil and add 1 tsp salt. Add the penne, bring to the boil and cook following pack instructions. Throw in the beans 5 mins before the end of the cooking time.
- Meanwhile, heat the oil in a frying pan, add the garlic and anchovies, and fry gently for a couple of mins, stirring to dissolve the anchovies in the oil. Add the tomatoes and cook for a few mins until softened but not pulpy.
- Drain the pasta and return to the pan, then add the tomato sauce and olives. Flake in the tuna and add the lemon juice and basil. Heat through and serve.