Pasta With Tuna, Artichokes and Peppers

Total Time
10 mins
10 mins

A very easy throw-together meal that tastes gourmet. Weights of jars are approximate, just use similar sized jars that are available near you.

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  • 500 g uncooked penne pasta (or other medium pasta shape, I use wholemeal spirals)
  • 200 g bottled roasted sweet red peppers, drained and chopped
  • 400 g bottled artichoke hearts, drained and chopped
  • 200 g tuna in water, drained
  • 12 cup chopped fresh Italian parsley (Flat leaf)
  • 14 cup olive oil (I use less ... use good quality oil) or 14 cup vegetable oil (I use less ... use good quality oil)
  • 2 tablespoons good balsamic vinegar
  • 1 12 tablespoons chopped fresh rosemary or 1 12 teaspoons dried rosemary
  • 2 garlic cloves, minced
  • salt and pepper, to taste


  1. Cook pasta according to package directions.
  2. While pasta is cooking, combine red peppers and remaining ingredients in a medium bowl; stir well.
  3. When pasta is done, drain well and transfer to a large serving bowl. Add pepper-tuna mixture and toss.
  4. Add salt and pepper to taste. Serve immediately.