An easy weeknight tuna and tomato pasta recipe that is ready in under 30 minutes made entirely from store-cupboard ingredients!
- 200g (7 oz) penne pasta
- sea salt
- generous splash light oil
- 40g (1 1/2 oz) Opies cocktail onions
- 1 large garlic clove
- 40g (1 1/2 oz) Opies capers
- 250ml (8 3/4 fl oz) passata
- 1 x 145g (5 oz) tinned tuna in brine
- freshly ground black pepper
- 2 dashed Worcestershire sauce
- Cook the pasta in a pan of salted water until just tender, as per the packets instructions. I find it is ready around 18 minutes. Reserve a little of the cooking water while draining.
- Meanwhile, to make the sauce heat a generous splash oil in a large frying pan set over a medium heat. Drain and quarter the cocktail onions before adding them to the pan. Gently fry for about 5 minutes until they’re soft and starting to turn golden and slightly caramlised.
- Peel and finely slice the garlic clove. Add it to the pan and cook for a further minute until aromatic, before adding the capers, and cooking for a minute more.
- Stir the passata into the pan, heating until just bubbling, seasoning with a little salt and pepper. Drain the tuna and stir it into the sauce.
- Add the drained pasta, again stirring into the sauce, adding a little of the cooking sauce if need by to loosen the sauce and help it cling to the pasta shapes.
- Season to taste before removing from the heat and dividing between two warm bowls.
This dish both doubles and triples beautifully to feed a family, just use bigger pots and pans!