Penne with pancetta, tuna and spinach

    Penne with pancetta, tuna and spinach


    25 people made this

    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.

    Serves: 8 

    • 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)

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. 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.
    2. 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.
    3. Turn the heat up to medium high, and pour in wine. Cook about 3 minutes.
    4. 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.
    5. 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.

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    Reviews (1)


    Used different ingredients. I don't eat meat or dairy, so I used smoked salmon instead and left out the cheese - it was delicious! - 07 Feb 2009

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