Spicy Tuna and Tomato Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
340 g dried penne rigate pasta (or similar short pasta)
02 -
2 tablespoons extra virgin olive oil
03 -
1 large brown/yellow onion, finely chopped
04 -
3 large garlic cloves, finely chopped
05 -
2 tablespoons parsley stalks, finely chopped
06 -
1 teaspoon red chilli flakes (adjust to taste)
07 -
800 g tinned crushed tomatoes
08 -
370 g tinned tuna in olive oil, drained
09 -
1 teaspoon dried oregano
10 -
2 tablespoons baby capers, drained
11 -
⅓ cup Kalamata olives, pitted and halved
12 -
⅓ cup fresh flat-leaf parsley, finely chopped
13 -
Sea salt and freshly ground black pepper to taste
14 -
1 cup reserved pasta water (optional)
15 -
Lemon wedges for serving (optional)
# Instructions:
01 -
Fill a large saucepan with water and bring it to a boil. Once boiling, add salt to the water.
02 -
Heat olive oil in a large, deep frying pan over medium-high heat. Add onion, parsley stems, and chilli flakes. Cook for 4-5 minutes until softened. Add garlic and cook for an additional 1-2 minutes, ensuring the garlic does not burn.
03 -
Add tinned crushed tomatoes and tuna to the pan. Swirl ¼ cup water into the tomato tins to capture any remaining tomato and pour into the pan. Break up tuna chunks with a wooden spoon. Add oregano, stir, and bring to a simmer. Cook for 15-20 minutes, stirring occasionally to prevent sticking.
04 -
In the meantime, cook the pasta in the boiling water according to the package instructions until just al dente. Stir frequently to prevent sticking. Reserve 1 cup of the pasta water before draining.
05 -
Add pitted olives, capers, and fresh parsley to the sauce. Stir and warm through for a few minutes.
06 -
Add the cooked pasta into the sauce and stir to combine. Adjust the consistency with reserved pasta water as needed. Taste and adjust seasoning.
07 -
Plate the pasta and garnish with additional fresh parsley and a drizzle of extra virgin olive oil. Optionally, squeeze fresh lemon over the dish before serving.
# Notes:
01 -
Use freshly ground black pepper and sea salt for enhanced flavor.
02 -
If you prefer more heat, add extra red chilli flakes.
03 -
Save leftovers in an airtight container in the fridge for up to 3 days.
04 -
The sauce can be frozen for up to 2 months; reheat and toss with freshly cooked pasta.