A Simple and Flavourful Recipe For Sicilian Tuna Pasta - The Gloss Magazine

A Simple and Flavourful Recipe For Sicilian Tuna Pasta

Try this grown up version of tuna pasta bake 

This has to be one of the most flavourful and simple pasta dishes there is. It goes without saying that the better the tuna the better this will taste, but I did make it with a suspiciously unmarked tin once and it still tasted good! Make extra and it’s great as a pasta salad for lunch. @kittycoles

Serves 4
Ingredients

• 300g dried pasta
• Salt and pepper
• 3 tbsps extra virgin olive oil
• 500g cherry tomatoes
• 1 heaped tbsp oregano
• 1 x 220g jar of tuna in olive oil, from sustainable sources
• 100g pitted olives (any kind you like or 2 heaped tbsps of capers)
• 1 x jar of chickpeas, drained and rinsed (optional)

Method
1. Cook the pasta in a pan of boiling salted water according to the packet instructions.

2. Meanwhile, place a large non-stick frying pan on a medium-high heat with the extra virgin olive oil. Halve and add the tomatoes, then sprinkle in most of the oregano and cook gently for 5-8 minutes until the tomatoes have collapsed.

3. Drain and flake in the tuna plus the torn olives, add 2 ladles of pasta cooking water, and simmer until the pasta is done.

4. Drain the pasta, reserving a mugful of cooking water, then toss the pasta into the pan (with the chickpeas if using), loosening with a splash of reserved cooking water, if needed.

5. Taste and season with sea salt and black pepper. Drizzle with extra virgin olive oil and serve.

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