Directions
- 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.
- 2Stir in the garlic and chilli flakes and cook for another minute until fragrant.
- 3Add the red pepper, cherry tomatoes, capers, and olives.
- 4Cook for 5 minutes until the tomatoes start to break down and everything is glossy and softened.
- 5Stir in the tomato purée and cook it out for 1 minute to deepen the flavour.
- 6Pour in the passata, then add the drained tuna and balsamic vinegar.
- 7Season well and let the sauce simmer gently for 10–15 minutes until rich and thickened.
- 8Tear in fresh basil just before serving.
- 9Meanwhile, cook the pasta in well-salted boiling water until al dente.
- 10Roughly chop the feta with the basil, parsley, lemon zest, and juice until crumbly and herby.
- 11Toss the drained pasta into the sauce, loosening with a splash of reserved pasta water if needed.
- 12Divide between bowls and top generously with the herby feta.
Ingredients
- 1 tin tuna in spring water
- 1 red onion
- 2 cloves garlic
- 1 pinch chilli flakes
- 1 red pepper
- 200 g sweet cherry tomatoes
- 1 tbsp capers
- 1 handful kalamata olives
- 1 tbsp tomato purée
- 300 g passata
- 150 g pasta
- 1 tsp balsamic vinegar
- 1 fresh basil
- 50 g feta
- 1 handful fresh basil
- 1 handful fresh parsley
- 1 lemon
- 0.25 lemon juice
Equipment
large sauté pan
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