5 tbsp caper, drained, rinsed and patted dry with kitchen paper
185g jar pitted black olives, drained and roughly chopped
zest and juice 1 lime
2 x 200g tins tuna in spring water, drained
4 tbsp grated Parmesan
½ small pack basil, leaves picked
Bring a large pan of salted water to the boil and cook the penne for 1 min less than pack instructions. Drain, reserving a cup of the cooking water, and leave the pasta in the colander.
Heat the oil in the same pan you cooked the pasta in over a medium-high heat. When hot, add the capers and stir to coat in the oil. When the capers start to pop, reduce the heat and add the olives, lime zest and juice and tuna. Stir together, then return the pasta to the pan with the reserved cooking water. Stir through the Parmesan and basil and season with black pepper.