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Recipe By: 
Ben Milbourne
Ingredients: 

100g sliced salami

1/2 cup sun dried tomatoes

1/2 chopped chilli

3 cloves crushed garlic

1/2 cup cherry tomatoes cut in half

1/2 cup pitted olives

half dozen capers

Few sprigs Rosemary and thyme

250g can tuna

1 jar pasta sauce

1 packet dried Penne pasta

Grated Parmesan

Lemon

Preparation: 

1. In a cold camp oven add a splash of oil, salami, sun dried tomatoes, chilli, garlic, cherry tomatoes, olives, capers, rosemary and thyme, give it a good stir.

2. Add tuna and allow to cook for 2-3 minutes.

3. Add pasta sauce, stir well then move to the side plate to keep warm while you cook the pasta.

4. When pasta is cooked add to the sauce and mix thoroughly.

5. Serve in a big bowl topped with freshly grated parmesan and a good squeeze of lemon.

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