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Pasta With Tuna, Tomato and Olives

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Gorgeous, quick and easy recipe for a mid-week supper! Recipe from Apples for Jam by Tessa Kiros ;o)

Gorgeous, quick and easy recipe for a mid-week supper! Recipe from Apples for Jam by Tessa Kiros ;o)

Ingredients

Serves: 4

Metric Cups
  • 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)
  • 1½ tablespoons fresh parsley (finely chopped)
  • 8 kalamata olives (pitted, halved)
  • 400 grams pasta (penne, farfalle or spaghetti)
  • olive oil (to serve)
  • 2 tablespoons olive oil
  • 2 cloves garlic (peeled and squashed a bit)
  • ⅞ ounce leafy celery (finely chopped)
  • 14⅛ ounces diced tomatoes (tinned)
  • 6½ ounces tuna (in oil, drained)
  • 3 basil leaves (torn)
  • 1½ tablespoons fresh parsley (finely chopped)
  • 8 kalamata olives (pitted, halved)
  • 14⅛ ounces pasta (penne, farfalle or spaghetti)
  • olive oil (to serve)

Method

Pasta With Tuna, Tomato and Olives is a community recipe submitted by Glitters and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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.
  • 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.
  • Tell us what you think