Italian recipes
Pasta with tuna, caper and olive tomato sauce
5 (1)
20 min
Serves 4
Italian
Ingredients
- 1 tbsp olive oil 15 ml olive oil
- 2 garlic cloves, crushed 2 garlic cloves, crushed
- Dried chili flakes to taste Dried chili flakes to taste
- 2 tbsp small size capers 30 ml small size capers
- 6 black olives, seeded and thinly sliced 6 black olives, seeded and thinly sliced
- 1 can peeled whole tomatoes (chopped) 1 can peeled whole tomatoes (chopped)
- 1 - 2 anchovy fillets 1 - 2 anchovy fillets
- 3 1/2 oz canned white tuna meat (rinsed and drained) 100 g canned white tuna meat (rinsed and drained)
- 1/2 cup basil leaves 120 ml basil leaves
- Salt and black pepper to taste Salt and black pepper to taste
- 1 lb penne or similar pasta 455 g penne or similar pasta
- Freshly grated Parmesan cheese to serve Freshly grated Parmesan cheese to serve
Method
Cook the pasta in boiling salted water, al dente (to the tooth) according to instructions on the package.
In the meantime, make the sauce. In a sauce pan over medium heat add the olive oil and heat. Add the garlic, chili flakes, salt and pepper and cook, stirring constantly for 1 to 2 minutes.
Add the olives, capers and anchovies and cook for 2 to 3 minutes more.
Add the tomatoes and cook for about 8 minutes.
Add the tuna and basil, season with the black pepper, toss well and cook for 1 minute more.
Drain the pasta and return to the cooking pot. Pour the sauce over and toss well, until the pasta is covered with the sauce.
Serve in individual dishes, drizzle with olive oil and top with grated Parmesan cheese and 1 or 2 whole basil leaves.
In the meantime, make the sauce. In a sauce pan over medium heat add the olive oil and heat. Add the garlic, chili flakes, salt and pepper and cook, stirring constantly for 1 to 2 minutes.
Add the olives, capers and anchovies and cook for 2 to 3 minutes more.
Add the tomatoes and cook for about 8 minutes.
Add the tuna and basil, season with the black pepper, toss well and cook for 1 minute more.
Drain the pasta and return to the cooking pot. Pour the sauce over and toss well, until the pasta is covered with the sauce.
Serve in individual dishes, drizzle with olive oil and top with grated Parmesan cheese and 1 or 2 whole basil leaves.
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