tuna pasta

Tuna and rocket puttanesca

Recipe by: Lucy Jessop

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


  1. 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.
  2. 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.
  3. 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.
  4. Divide between bowls and top with the rocket leaves and parmesan shavings.
Read more here