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Recipes

Tuna Pasta with tomatoes, olives and capers

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Tuna Pasta with tomatoes, olives and capers
Tuna Pasta with tomatoes, olives and capers
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Alumy Creek Angus - Stud Angus Sires Tenterfield - Top of the Range Angus Genetics

Tuna Pasta with tomatoes, olives and capers

This tuna and pasta dish is enhanced by the colours and flavours of the chilli, olives and capers.

Ingredients

  • 500g spaghetti
  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 garlic cloves, sliced
  • 1/4 teaspoon dried chilli flakes
  • 500g cherry tomatoes, halved
  • 185g can tuna in olive oil, drained and flaked
  • 125g pitted black olives, roughly chopped
  • 4 tablespoons capers in brine, drained
  • 4 tablespoons chopped fresh basil
  • Salt & freshly ground pepper

Method

Step 1
Cook spaghetti in a large pan of lightly salted, boiling water and cook for 10-12 minutes or until just cooked. Drain pasta reserving 1/3 cup of the cooking water and return to pan.

Step 2
Meanwhile, heat the oil in a frying pan and gently fry the garlic, chilli flakes and a little salt and pepper for 3-4 minutes until softened. Do not let brown. Add the tomatoes, cover and cook for 3 minutes until softened and then stir in the tuna, olives and capers and heat through for a further 2 minutes.

Step 3
Stir the tuna mixture into the drained spaghetti with the reserved cooking water, basil and some salt and pepper, to taste. Serve at once.

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