Recipe
Tuna and rocket puttanesca
What you'll need
| Ingredients | Quantity |
|---|---|
| tuna in extra-virgin olive oil | 1 x 225g jar |
| large red onion, sliced | 1 |
| large garlic cloves, finely chopped | 3 |
| crushed chillies | ½ tsp |
| cherry or chopped tomatoes | 2 x 400g tins |
| sugar | a pinch |
| capers, drained and rinsed | 2 tbsp |
| pitted black olives drained and sliced | 1 x 185g jar |
| dried rigatoni pasta | 350g |
| wild rocket | 2 handfuls |
| parmesan shavings | 25g |
Instructions
Method
- Drain the tuna in a sieve over a bowl, reserving the oil. Heat 2 tablespoons of the oil in a large frying pan, add the onion and cook gently for 6-8 minutes until soft. Stir in the garlic and chillies; cook for a further 3-4 minutes.
- Add the tomatoes. Half-fill one of the tins with cold water and add to the pan. Season with salt, pepper and a pinch of sugar. Bring to the boil, then simmer for 15 minutes. Stir in the capers, olives and tuna; season.
- Meanwhile, bring a large pan of salted water to the boil. Cook the pasta according to the pack instructions. Drain and return to the pan. Add the sauce and toss together.
- Divide between bowls and top with the rocket leaves and parmesan shavings.
