Description
This Pasta Puttanesca is a pantry recipe. It has a great combination of flavours with salty olives and capers and tangy tomatoes.
Ingredients
- 300 grams Pasta
- 2 cloves Garlic
- 1 Tablespoon Olive Oil
- 1 whole Dried Chilli Pepper, Stem Removed, Crushed
- 1 Tablespoon Capers
- 3 Tablespoons Pitted Olives – Green, Black, Whichever You Like
- 250 grams Passata
- 1 can (5 Oz. Size) Tuna
Preparation
Start a pot of water for the pasta and cook pasta according to packet instructions.
Chop the garlic. Put a pan on medium/low heat, add the oil then immediately add the garlic. Let the oil heat up and infuse with garlic flavour. Sizzle the garlic for 10-15 seconds.
Add the crushed dry chili pepper, capers and olives. I don’t drain the olives or the capers completely. I let a bit of the juices to go into the pan. Stir and cook the mixture for about a minute.
Add the passata, stir, lower the heat and cover. Let it simmer on low heat until the pasta is almost cooked. When pasta is almost cooked, drain the tuna and add it into the sauce to heat through. Mix well and serve over the drained pasta.
