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Pasta With Tuna, Tomato and Olives

A community recipe by Glitters

Not tested or verified by Nigella.com

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Introduction

Gorgeous, quick and easy recipe for a mid-week supper! Recipe from Apples for Jam by Tessa Kiros ;o)

Ingredients

Serves: 4

Metric Cups

2 tablespoons olive oil
2 cloves garlic (peeled and squashed a bit)
25 grams leafy celery (finely chopped)
400 grams chopped tomatoes (tinned)
185 grams tuna (in oil, drained)
3 basil leaves (torn)
1½ tablespoons fresh parsley (finely chopped)
8 kalamata olives (pitted, halved)
400 grams pasta (penne, farfalle or spaghetti)
olive oil (to serve)

2 tablespoons olive oil
2 cloves garlic (peeled and squashed a bit)
⅞ ounce leafy celery (finely chopped)
14⅛ ounces diced tomatoes (tinned)
6½ ounces tuna (in oil, drained)
3 basil leaves (torn)
1½ tablespoons fresh parsley (finely chopped)
8 kalamata olives (pitted, halved)
14⅛ ounces pasta (penne, farfalle or spaghetti)
olive oil (to serve)

Method

Pasta With Tuna, Tomato and Olives is a community recipe submitted by Glitters and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat the oil and garlic in a wide saucepan. When you can smell the garlic, add the celery and saute over gentle heat until it softens and turns pale gold. Add the tomatoes, season with salt and a twist of pepper and simmer for 10-15 minutes, breaking up the tomatoes with a wooden spoon.

Add the tuna, breaking up the chunks with your wooden spoon. Add 3 tablespoons of hot water: let it come to the boil and then stir in the basil, parsley and olives. Simmer for a few minutes before removing from the heat. The sauce should not be too dry, so add a few more drops of water if necessary.

Cook the pasta in a large pan of salted water, following the packet instructions.

Drain, keeping a cupful of the cooking water. Toss the pasta with the sauce, adding a little of the cooking water if necessary to help the sauce coat the pasta.

Serve immediately, with a drizzle of olive oil and a little black pepper for the adults.

Cook the pasta in a large pan of salted water, following the packet instructions.

Drain, keeping a cupful of the cooking water. Toss the pasta with the sauce, adding a little of the cooking water if necessary to help the sauce coat the pasta.

Serve immediately, with a drizzle of olive oil and a little black pepper for the adults.