Spicy Tuna, Tomato & Olive Strozzapretti Recipe

Ingredients

1 red onion
1 chilli
2 garlic cloves
A handful of flat leaf parsley
2 x 400g tins of cherry tomatoes
400g strozzapretti pasta
2 x 160g tins of wild azores tuna
180g Kalamata olives

Prep: 10 mins | Cook: 20 mins

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Method

1. Set a large pan of salted water on to boil. Trim, peel and finely chop the onion. Halve the chilli, flicking out the pith and seeds for less heat. Finely slice the chilli. Peel and finely slice or grate the garlic cloves. Finely slice the parsley stalks, setting the leaves aside for later.

2. When the water in the pan is boiling, add the pasta and bring back to a rolling boil. Cook for 10 mins till the pasta is cooked through but still with a little bite.

3. While the pasta cooks, warm 1 tbsp olive oil in a large frying pan over a medium heat. Add the onion with a pinch of salt and pepper. Fry for 6-8 mins, stirring often, till the onion is slightly softened. Add the chilli, garlic and parsley stalks and fry for 1 min till aromatic. Pour in the tinned tomatoes and cook, stirring for 5 mins, till the sauce has reduced slightly.

4. When the pasta has cooked for 10 mins, scoop a mugful of water out of the pan (mind your fingers or use a ladle). Drain the pasta and set aside.

5. Drain the tuna and use a fork to flake it through the sauce. Tumble in the olives. Add the cooked pasta to the tomato sauce. Stir well to mix, tricking in a little of the pasta water to loosen. Taste and add more salt and pepper, if you think it needs it.

6. Spoon the pasta onto warm plates. Drizzle over a little olive oil. Scatter over the parsley leaves and serve immediately.

7. Be Olive Aware
The Kalamata olives have stones in them. It’s fine to leave the stones in for cooking – just make sure everyone knows before they tuck in – or you can stone them before adding them to the pan.