Penne Pasta with Tuna, Pimento, Olives, Tomato and Feta, Lemon Parsley Sauce

John Higgins Recipe, Penne with Tuna

Chef John Higgins, Director and Corporate Chef at George Brown College’s ChefSchool in Toronto, developed this easy and delicious recipe for Catelli® pasta’s newGourmet Family Meals for Under $10 cookbook. For every “share” of the recipe on Facebook, Catelli® pasta will donate a serving of pasta to Toronto food banks. to download the cookbook free-of-charge.

Prep time: 15 min

Cooking time: 15 min

Servings: 4



2 cups                                         Catelli® SMART Pasta, Penne

100g                                           Butter, chilled

30 ml                                           Olive oil

6 cloves                                       Fresh garlic, finely chopped

1 medium                                    Red pepper, diced into small pieces

1 pc                                            Green onions, diced into small pieces

1                                                 Juiced lemon (squeeze well)

12                                               Black olives, cut in half, pits removed

12                                               Cherry tomatoes, cut in half

1 tin, 184g                                   Tuna, tinned, chunky light, drained

75g                                             Feta cheese, diced into medium pieces

15g                                             Parsley, flat, chopped

                                                   Salt and pepper, to taste




Step 1: Prepare all the ingredients for the Catelli® Pasta dish, arrange in order as recipe.


Step 2: Cook the pasta in boiling salted water as per package instructions. 


Step 3: When the pasta is ready, drain well and keep hot.


Step 4: While pasta is cooking, place the butter and olive oil in a medium skillet pan on medium heat.  Add the garlic, cook for 30 seconds then add the peppers. Cook for another minute until peppers start to soften.


Step 5: Add the green onions, olives, lemon juice and cook for another minute.  Add the tomatoes.


Step 6: Season with salt and pepper to taste.


Step 7: Add the hot cooked pasta, tuna, feta cheese and parsley to the rest of the ingredients.  Mix gently, keeping the tuna as flaked as possible. 


Step 8: Season with salt and pepper to taste. 

Step 9: Ensure pasta is still hot throughout.


Step 10: Serve warm.


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Author: kakonged

I am an author, journalist, teacher, and lawyer who lives in Toronto, Canada. This picture is a selfie that was done on Saturday, February 24, 2018, nearing six years of my being dreadlocked.