Description
A delicious Mediterranean style pasta with tuna, capers, sweet roasted cherry tomatoes and garlic.
Ingredients
Units
Scale
- 350 g cherry tomatoes
- 6 cloves of garlic
- 3 tablespoons olive oil
- 2 cans of tuna, drained well
- 1 tablespoon capers, rinsed and drained
- salt and black pepper
- 200 g your favourite pasta ( I like penne and tagliatelle as they take on the sauce really well)
- 4 basil leaves, roughly torn up
- 30 g parmesan, grated
Instructions
- Preheat the oven to Fan 160°C. Put 1.5 tbsp of the olive oil in an oven dish and add the cherry tomatoes. Season with salt and pepper and mix well to coat all the tomatoes. Add the garlic cloves , spaced around evenly.
- Roast the tomatoes for around 30 minutes until the tomatoes are soft and starting to pop and the garlic cloves are tender.
- Remove from the oven and carefully remove the garlic cloves onto a small plate to cool slightly.
- Put your chosen pasta into a large pan of salted water and cook according to the instructions.
- Meanwhile, add the remaining 1.5 tbsp olive oil in a large frying pan on a low heat.
- Put the capers in a bowl of cold water and soak for 5 minutes then drain in a large sieve. Open the cans of tuna and add to the sieve and allow to drain well.
- Squeeze the garlic flesh out into the pan, add the roasted tomatoes and squash everything down with a wooden spoon.
- Allow to cook down for 5 minutes and add the capers and tuna.
- When the pasta is cooked to your liking, drain but reserve a cupful of the starchy water. Add the pasta to the pan and mix to coat the pasta – add some of the cooking water to loosen if necessary.
- Add the torn basil, the grated Parmesan and a good sprinkle of black pepper and give it another quick mix before serving.
Notes
As mentioned in the blog, if you are unsure about or not keen on the capers, try substituting some olives instead! This pasta pairs up very well with my herb and cheese topped focaccia!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 1076.18kcal