Tuna Pasta with Olives and Capers
Who doesn't like a 15-minute midweek pasta dinner meal that is put together with mostly cupboard ingredients? Full of pungent flavours and fresh lemon zing, this Tuna Pasta with Olives and Capers is a take on traditional Italian Pasta Alla Puttanesca, except that the recipe has no tomato sauce (we add fresh tomatoes instead) and we replace the anchovies with tuna! Beginner-friendly dinner that won't break the bank!
Ingredients
- 180 g pasta like spaghetti or linguine
- 1 tablespoon olive oil
- 1 brown onion finely chopped
- 2 garlic cloves thinly sliced
- ½ red chilli pepper deseeded and finely chopped
- 2 tablespoon capers
- ½ lemon juice only
- 1 tablespoon butter
- 8 cherry tomatoes halved
- 10 black olives sliced into rounds
- 2 tablespoon parsley finely chopped
- 1 tin of tuna drained
- 2 tablespoon grated parmesan
Instructions
- Cook the pasta in a large pot of salted water following the package directions, but drain pasta about 1 minute before it is cooked al dente. Make sure to reserve some hot pasta water that will be added to the sauce later.
- Heat oil in a large skillet over low heat. Add the onions and saute for 4-5 minutes until softened but not browned.
- Add the garlic, chilli, capers, cherry tomatoes and a pinch of sea salt and fry for another 1-2 minutes.
- Squeeze the lemon juice in, add the butter and mix until the butter melts and everything is well combined.
- Add the cooked pasta and the reserved pasta water into the frying pan with the sauce. Tip in the black olives, parsley and drained tuna chunks, and mix well to combine.
- Cook for another minute over medium heat until warmed through. Season with black pepper and top with grated parmesan.
Nutrition
Calories: 596kcalCarbohydrates: 82gProtein: 25gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 38mgSodium: 797mgPotassium: 649mgFiber: 6gSugar: 8gVitamin A: 1121IUVitamin C: 57mgCalcium: 127mgIron: 3mg
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