Ultimate Tuna Pasta

20 mins
Serves 2
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Directions

  1. 1Heat a good drizzle of olive oil in a large sauté pan. Add the onion with a pinch of salt and cook over medium heat for 5–7 minutes until soft and sweet.
  2. 2Heat a good drizzle of olive oil in a large sauté pan. Add the onion with a pinch of salt and cook over medium heat for 5–7 minutes until soft and sweet.
  3. 3Heat a good drizzle of olive oil in a large sauté pan. Add the onion with a pinch of salt and cook over medium heat for 5–7 minutes until soft and sweet.
  4. 4Stir in the garlic and chilli flakes and cook for another minute until fragrant.
  5. 5Stir in the garlic and chilli flakes and cook for another minute until fragrant.
  6. 6Stir in the garlic and chilli flakes and cook for another minute until fragrant.
  7. 7Add the red pepper, cherry tomatoes, capers, and olives.
  8. 8Add the red pepper, cherry tomatoes, capers, and olives.
  9. 9Add the red pepper, cherry tomatoes, capers, and olives.
  10. 10Cook for 5 minutes until the tomatoes start to break down and everything is glossy and softened.
  11. 11Cook for 5 minutes until the tomatoes start to break down and everything is glossy and softened.
  12. 12Cook for 5 minutes until the tomatoes start to break down and everything is glossy and softened.
  13. 13Stir in the tomato purée and cook it out for 1 minute to deepen the flavour.
  14. 14Stir in the tomato purée and cook it out for 1 minute to deepen the flavour.
  15. 15Stir in the tomato purée and cook it out for 1 minute to deepen the flavour.
  16. 16Pour in the passata, then add the drained tuna and balsamic vinegar.
  17. 17Pour in the passata, then add the drained tuna and balsamic vinegar.
  18. 18Pour in the passata, then add the drained tuna and balsamic vinegar.
  19. 19Season well and let the sauce simmer gently for 10–15 minutes until rich and thickened.
  20. 20Season well and let the sauce simmer gently for 10–15 minutes until rich and thickened.
  21. 21Season well and let the sauce simmer gently for 10–15 minutes until rich and thickened.
  22. 22Tear in fresh basil just before serving.
  23. 23Tear in fresh basil just before serving.
  24. 24Tear in fresh basil just before serving.
  25. 25Meanwhile, cook the pasta in well-salted boiling water until al dente.
  26. 26Meanwhile, cook the pasta in well-salted boiling water until al dente.
  27. 27Meanwhile, cook the pasta in well-salted boiling water until al dente.
  28. 28Roughly chop the feta with the basil, parsley, lemon zest, and juice until crumbly and herby.
  29. 29Roughly chop the feta with the basil, parsley, lemon zest, and juice until crumbly and herby.
  30. 30Roughly chop the feta with the basil, parsley, lemon zest, and juice until crumbly and herby.
  31. 31Toss the drained pasta into the sauce, loosening with a splash of reserved pasta water if needed.
  32. 32Toss the drained pasta into the sauce, loosening with a splash of reserved pasta water if needed.
  33. 33Toss the drained pasta into the sauce, loosening with a splash of reserved pasta water if needed.
  34. 34Divide between bowls and top generously with the herby feta.
  35. 35Divide between bowls and top generously with the herby feta.
  36. 36Divide between bowls and top generously with the herby feta.

Ingredients

  • 1 tin tuna in spring water
  • 1 tin tuna in spring water
  • 1 tin tuna in spring water
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 pinch chilli flakes
  • 1 pinch chilli flakes
  • 1 pinch chilli flakes
  • 1 red pepper
  • 1 red pepper
  • 1 red pepper
  • 200 g sweet cherry tomatoes
  • 200 g sweet cherry tomatoes
  • 200 g sweet cherry tomatoes
  • 1 tbsp capers
  • 1 tbsp capers
  • 1 tbsp capers
  • 1 handful kalamata olives
  • 1 handful kalamata olives
  • 1 handful kalamata olives
  • 1 tbsp tomato purée
  • 1 tbsp tomato purée
  • 1 tbsp tomato purée
  • 300 g passata
  • 300 g passata
  • 300 g passata
  • 150 g pasta
  • 150 g pasta
  • 150 g pasta
  • 1 tsp balsamic vinegar
  • 1 tsp balsamic vinegar
  • 1 tsp balsamic vinegar
  • 1 fresh basil
  • 1 fresh basil
  • 1 fresh basil
  • 50 g feta
  • 50 g feta
  • 50 g feta
  • 1 handful fresh basil
  • 1 handful fresh basil
  • 1 handful fresh basil
  • 1 handful fresh parsley
  • 1 handful fresh parsley
  • 1 handful fresh parsley
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 0.25 lemon juice
  • 0.25 lemon juice
  • 0.25 lemon juice

Equipment

large sauté pan