Recipes
Pasta al Tonno
Easy, fast, pantry pasta. Super delicious too (bonus!)
Ingredients list:
- 3 tbsp pitted olives
- 1 can good quality tuna in olive oil
- 2 tbsp capers
- Bunch of parsley (leaves & stems)
- 1 red chilli, sliced
- 1 can peeled tomatoes
- 3 cloves garlic, sliced
- 300–400g fusilli
- Olive Oil
- EVOO
Directions:
Difficulty: Easy
Feeds: 3-4 people
Cooking time: 30 minutes
- Prep the Ingredients: Roughly chop the capers and olives. Finely mince the garlic and slice the red chilli. Separate parsley stems from leaves and roughly chop the leaves.
- Sweat the Aromatics: In a pan, heat olive oil and gently sweat the garlic, chilli, and parsley stems until fragrant and soft.
- Build the Base: Add in the chopped olives and capers. Let cook for around 3 minutes to intensify the flavours.
- Add the Tomatoes: Pour in 1 can of peeled tomatoes. Break them up with a spoon and let the sauce simmer gently.
- Cook the Pasta: While the sauce is simmering, cook your fusilli in salted water until al dente. Reserve some pasta water before draining.
- Finish the Sauce: Add the drained tuna into the tomato sauce. Mix gently to avoid breaking it up too much.
- Combine with Pasta: Add the cooked pasta into the sauce along with a splash of pasta water. Stir vigorously to emulsify.
- Plate & Garnish: Serve immediately, finishing with chopped parsley leaves and a drizzle of EVOO.
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