Gorgeous, quick and easy recipe for a mid-week supper! Recipe from Apples for Jam by Tessa Kiros ;o)
Recipe posted by Glitters
PASTA WITH TUNA, TOMATO AND OLIVES
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Ingredients
Switch to Cup Measures- 2 tablespoons olive oil
- 2 cloves garlic (peeled and squashed a bit)
- 25 grams leafy celery (finely chopped)
- 400 grams chopped tomatoes (tinned)
- 185 grams tuna (in oil, drained)
- 3 basil leaves (torn)
- 1 ½ tablespoons fresh parsley (finely chopped)
- 8 Kalamata olives (pitted, halved)
- 400 grams pasta (penne, farfalle or spaghetti)
- olive oil (to serve)
Method
- Heat the oil and garlic in a wide saucepan. When you can smell the garlic, add the celery and saute over gentle heat until it softens and turns pale gold. Add the tomatoes, season with salt and a twist of pepper and simmer for 10-15 minutes, breaking up the tomatoes with a wooden spoon.
- Add the tuna, breaking up the chunks with your wooden spoon. Add 3 tablespoons of hot water: let it come to the boil and then stir in the basil, parsley and olives. Simmer for a few minutes before removing from the heat. The sauce should not be too dry, so add a few more drops of water if necessary.
- Cook the pasta in a large pan of salted water, following the packet instructions.
- Drain, keeping a cupful of the cooking water. Toss the pasta with the sauce, adding a little of the cooking water if necessary to help the sauce coat the pasta.
- Serve immediately, with a drizzle of olive oil and a little black pepper for the adults.
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