“This is the best thing you’ve made for ages!”
So spake DH as he tucked into a bowlful of this delicious savoury pasta. Kipper, I’m sure, would have voiced her approval too, but she was too busy stuffing saucy pasta into her mouth.
Not a bad result for something I threw together quickly after getting home from a playdate with Kipper.
I had intended to make a simple tomato sauce, but spotted some olives in the fridge and decided to up the ante a bit and give it the puttanesca treatment. Having tarted up the tomato sauce, I then decided we all needed some protein, so in went the tuna. There was slightly more thought to it than that, but probably not much. It is really delicious though!
Kipper had been having a mega-meltdown as I put the finishing touches to this, largely because a) she was really tired, b) she was really hungry, and c) her Dad had just taken away the iPad so he could set the table. Fortunately the promise of some extra olives in her portion was enough to calm her down, and once she’d actually eaten some, thus solving problem b (above) she was transformed into a much more pleasant dinner companion.
I thought that this puttanesca-esque sauce was rich, savoury and delicious just as it was, but DH does like to go in for an umami overload sometimes, so he splashed some Worcestershire sauce onto his as well. He encouraged Kipper and I to do the same, but we both agreed that we were enjoying it just fine without. Maybe he doesn’t get enough salt in his diet? Who knows. You are of course welcome to follow his lead if you feel the tuna puttanesca needs a little extra oomph.
I was pretty pleased with this dish, especially since it was ready in only just over half an hour, and largely from store cupboard ingredients. This made three good sized servings, and would probably stretch to four if you had a side dish of vegetables or a salad to go with it.
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- 2 tbsp olive oil
- 1 small-medium onion
- 0.5 tsp crushed chilli
- 400g tin peeled tomatoes
- 2-3 cloves garlic
- 1 tsp dried basil
- 100ml vegetable stock
- 10-12 pitted black olives
- 2 tsp capers, drained
- 185g tin tuna in sunflower or olive oil
- Zest of half a lemon
- Cooke tagliatelle or other pasta to serve
- Heat the oil in a large pan over a medium heat. Peel and dice the onions, and add to the oil with the chilli. Fry for a few minutes until the onions are soft and beginning to brown.
- Add the tinned tomatoes to the pan and crush in the garlic. Use a spoon to break up the tomatoes. Add the basil and vegetable stock, mix well, and bring to a simmer. Cook, covered, for 10-15 minutes.
- Stir in the olives and capers and cook for another few minutes. The sauce should be starting to thicken.
- Drain the oil from the tuna into the sauce, then flake in the fish. Mix well to combine. Add the lemon zest, stir and, cook until the tuna is just heated through - about 3 minutes.
- Serve hot with tagliatelle or other pasta of your choice.
My tuna ‘meatballs’ with courgetti, spaghetti & tomato sauce.
Or my zesty tuna pasta, which can be served hot or cold.
From some of my fellow bloggers, we have:
Cheesy tuna pasta from Fab Food 4 All.
Tuna Nicoise Tatties from Foodie Quine (scroll down the page to find the recipe).
Pepperoncini con Tonno from Natural Kitchen Adventures.
Tuna meatball and courgette risotto from Anne’s Kitchen.