Sicilian tuna pasta
With sweet cherry tomatoes & crispy capers
Sicilian tuna pasta
Serves 4
Cooks In14 minutes
DifficultyNot too tricky
Nutrition per serving
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Ingredients
- 300 g dried pasta shells
- 4 heaped teaspoons baby capers
- 500 g ripe mixed-colour cherry tomatoes
- 1 tablespoon dried oregano , ideally the flowering kind
- 1 x 220 g jar of tuna in olive oil , from sustainable sources
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Method
- Cook the pasta in a pan of boiling salted water according to the packet instructions.
- Meanwhile, place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Add the capers, fry until super-crispy, then scoop out and put aside, leaving the fragrant oil behind.
- Halve and add the tomatoes, then sprinkle in most of the oregano.
- Drain and flake in the tuna, add 2 ladlefuls of pasta cooking water, and simmer until the pasta is done.
- Drain the pasta, reserving a mugful of cooking water, then toss the pasta into the tuna pan, loosening with a splash of reserved cooking water, if needed.
- Taste, season to perfection with sea salt and black pepper, then dish up. Sprinkle over the crispy capers and the remaining oregano from a height, drizzle with 1 teaspoon of extra virgin olive oil, and tuck in.
