Tuesday, 3 April 2012

Pasta with tuna, olives and capers (pasta al tonno) - a store cupboard standby

I don't think I'm alone in having days when I can't face yet another trip to the supermarket, and I get home tired and hungry, longing for a hot bath, a nice meal and a glass of wine. This dish is one of my standbys for any such day. It's made with things you have sitting in the pantry and it's incredibly quick and easy, taking about 12 minutes all in. Please don't think of it as settling for second-best however; this recipe is satisfying and completely delicious.

RECIPE (serves 3-4)

350g spaghetti
3 tablespoons olive oil
1 clove garlic, crushed
130g tin of tuna
pinch of dried chilli flakes
400g can chopped tomatoes or passata
1 tablespoon capers (I like the small nonpareilles ones)
2 tablespoons black olives, roughly chopped
handful of fresh parsley, roughly chopped (optional)
salt and pepper

Cook the pasta according to packet instructions.

While it's cooking, heat the olive oil in a pan and add the garlic. Cook gently for a minute, then add the tomatoes and chilli. Cook for about 5 minutes then add the tuna, capers and olives. Cook over a gentle heat until all the ingredients have warmed through and season to taste.

Drain the pasta and toss together with the sauce, adding more oil and/or black pepper if you want.

Sprinkle with chopped parsley if you have any around and serve.

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