spicy tuna, tomato and olive pasta
How to make spicy tuna, tomato and olive pasta recipe
Serves 4
Preparation time 10 minutes, Cooking time 10–12 minutes
Ingredients:
400 g (13 oz) penne or rigatoni
2 tablespoons olive oil, plus extra to serve
2 garlic cloves, thinly sliced
large pinch of chilli flakes
400 g (13 oz) tomatoes, roughly chopped
50 g (2 oz) pitted black olives, roughly chopped
1 tablespoon roughly chopped thyme
300 g (10 oz) can tuna in olive oil, drained
salt and pepper
Method:
Cook the pasta in a large saucepan of salted boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
Meanwhile, heat the oil in a large frying pan over a medium heat and add the garlic, chilli flakes, tomatoes, olives and thyme.
Bring to the boil, then reduce the heat and simmer for 5 minutes. Break the tuna up with a fork and stir into the sauce. Simmer for 2 minutes, then season with salt and pepper.
Drain the pasta, then toss into the sauce. Serve immediately, drizzled with extra olive oil.
For fresh tuna sauce, cut a 300 g (10 oz) tuna steak into strips and season with salt and pepper. Pan-fry in the olive oil for 2 minutes before adding the other ingredients and cooking for 5 minutes.
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