Enjoy one of the simplest last-minute pasta sauces just made with tinned tomatoes enriched with black olives, tuna in olive oil and dried oregano. We would suggest short pasta, which is best suited to this sauce since it fills the pasta.


Serve 2-3, Preparation 10 mins, Cooking approx. 25 mins

  • 400g/14oz Penne pasta
  • 400g/14oz chopped tinned tomatoes
  • 50g/1¾oz pitted black olives, whole or roughly sliced
  • 1 tbsp dried oregano
  • 300g tinned tuna in olive oil, drained
  • a pinch of salt
  • Rock salt, to taste
  • a sprinkle of freshly ground black pepper
  • Olive Oil, 3 tbsp



Heat the oil in a non-stick pan and fry the onion for a few minutes. Now add the chopped tinned tomato, season with salt and pepper to taste, add the sliced black olives. Stir carefully, then reduce the heat and simmer for 10 minutes. At the last, add the tuna in oil, a sprinkling of dried oregano, stir and turn off the flame letting the sauce rest.

Now bring a pot of water to the boil. Add the pasta, add rock salt and cook as instructed. Drain the pasta, return it to the pan and toss everything with the sauce. Serve.



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