Tuna, Tomato & Caper Pasta

📝 Ingredients

• 180 g dried pasta (penne, fusilli or spaghetti)
• 2 tins tuna in spring water (about 220 g drained)
• 250 g cherry tomatoes
• 2 tbsp drained capers
• 30 g pitted black olives
• 2 garlic cloves
• 2 tbsp olive oil
• 1/2 lemon (zest and juice)
• 1 pinch of chilli flakes (optional)
• 1 small bunch of flat-leaf parsley
• Salt, pepper

🍴 Utensils

• Large saucepan
• Large frying pan
• Colander
• Fine grater
• Knife
• Wooden spoon

📖 Steps

1. Bring a large pan of salted water to the boil (about 2 litres for 180 g pasta). Meanwhile, halve the cherry tomatoes, slice the garlic, slice the olives into rings and chop the parsley.
2. Drop the pasta into the boiling water and cook for the time on the packet minus 1 minute, so it stays al dente. Scoop out a small cup of cooking water before draining.
3. While the pasta cooks, heat the oil in the frying pan over a medium heat. Fry the garlic and chilli for 1 minute without letting the garlic colour, or it will turn bitter.
4. Add the cherry tomatoes cut side down and cook for 4 to 5 minutes, until they soften and release their juices. Lightly crush them with the spoon to make a rustic sauce.
5. Add the capers, olives and drained tuna, broken into large flakes. Stir gently and heat for just 1 to 2 minutes: the tuna is already cooked and dries out if left on the heat too long.
6. Tip the drained pasta into the frying pan with 3 to 4 tbsp of the cooking water. Toss for 1 minute over a medium heat, until the sauce coats the pasta well and turns slightly glossy.
7. Off the heat, add the grated zest and juice of the half lemon, then the parsley. Taste before adding salt, as the capers and olives are already salty, season with pepper and serve immediately.