About this recipe:This is a delectable pasta dish with crispy pancetta, peas, mushrooms, spinach, tuna and cherry tomatoes cooked in a summery white wine and lemon sauce.
3 tablespoons olive oil, divided
1 (70g) pack pancetta, diced
1 medium onion, chopped
1 clove garlic, minced
1/4 teaspoon dried crushed chillies
150g (5 oz) fresh mushrooms, sliced
100ml (4 fl oz) dry white wine
75g (3 oz) frozen garden peas
12 cherry tomatoes, halved
150g (5 oz) baby spinach
1 tin yellow fin tuna steak in springwater, drained
1 tablespoon lemon juice
salt and freshly ground black pepper to taste
1 (500g) pack penne pasta
freshly grated Parmesan cheese (optional)
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Method Prep:20min › Cook:25min › Ready in:45min
Heat 1 tablespoon olive oil in a frying pan over medium heat. Stir in pancetta, and cook until browned. Remove to drain on kitchen roll.
Return frying pan to medium heat, and pour in 2 tablespoons olive oil. Stir in onion, garlic, and crushed chillies. Cook until soft, about 5 minutes. Stir in mushrooms. Cook until they begin to give off juices.
Turn the heat up to medium high, and pour in wine. Cook about 3 minutes.
Reduce heat to medium low. Stir in peas, cherry tomatoes and spinach. Flake in tuna, drizzle in lemon juice, and season with salt and pepper. Stir to combine, and cook until warmed through.
Meanwhile, bring a large pot of salted water to boil. Cook penne until al dente, about 8 to 10 minutes. Drain, and stir into tuna mixture. Top with freshly grated Parmesan, if desired.