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Sicilian tuna pasta


Sicilian tuna pasta

With sweet cherry tomatoes & crispy capers

With sweet cherry tomatoes & crispy capers

Serves 4

Cooks In14 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 411 21%

  • Fat 9.6g 14%

  • Saturates 1.3g 7%

  • Sugars 6.2g 7%

  • Salt 1.1g 18%

  • Protein 24.3g 49%

  • Carbs 60.7g 23%

  • Fibre 3.4g -

Of an adult's reference intake

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

Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver

Method

  1. Cook the pasta in a pan of boiling salted water according to the packet instructions.
  2. 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.
  3. Halve and add the tomatoes, then sprinkle in most of the oregano.
  4. Drain and flake in the tuna, add 2 ladlefuls of pasta cooking water, and simmer until the pasta is done.
  5. 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.
  6. 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.

Watch the video: Backpacker Sicilian Tuna Pasta (October 2020).