Olive and Tuna Pasta  Pasta  66 reads

Olive and Tuna Pasta

Rigatoni 450 g
Olive oil 2 tbsp
Garlic 1 clove, minced
Tuna 300 g, canned, steak, drained
Passata 400 ml
Olives 150 g, Kalamata
Basil a small bunch, sliced
Capers 1 tbsp, baby, in brine, drained
Salt
Pepper freshly ground

Cook the rigatoni pasta in a large saucepan of salted, boiling water until 'al dente; ' 8 - 10 minutes.

Meanwhile, heat the olive oil in a large saucepan set over a moderate heat until hot.

Add the garlic and fry for 30 seconds, adding the tuna, and passata. Stir well and simmer for 5 minutes.

Add the olives, stir well, and season to taste.

Drain the pasta when ready and tip into the sauce, stirring and tossing to coat in the sauce.

Spoon onto a platter and garnish with basil and capers before serving your olive and tuna pasta.

NOTE:
If the sauce is a little dry, add some of the cooking liquid from the pasta to loosen it.

serves 4


Rating 2.83/5
Rating: 2.8/5 (12 votes)
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