Quick · Summery
Pasta with fresh tuna, tomato and olives
Sicilian-style pasta with fresh rather than tinned tuna
- Time
- 25 min
- Difficulty
- Easy
- Cuisine
- Italian
- Serves
- 4 people
From behind the fish counter
Cook the tuna cubes separately and add them at the end. This prevents them drying out while the tomato sauce reduces.
Method
Quantities for 4 people. Total time includes preparation and any waiting time. Cooking times are a guide: fish thickness and your oven or pan make a difference.
- 1
Cook the spaghetti until al dente according to the packet instructions, reserving some cooking water.
- 2
Fry the chopped garlic and chilli flakes in 1 tbsp oil for 1 minute. Add halved tomatoes and simmer for 8 minutes.
- 3
Stir the olives and capers into the sauce.
- 4
Fry the tuna cubes in the remaining oil for about 3–4 minutes, turning until cooked through. Avoid unnecessary extra cooking.
- 5
Toss the pasta, sauce and tuna with a splash of cooking water. Season and add parsley.
Easy Ideal for everyday cooking — straightforward steps.
From the supermarket
- 400 g spaghetti
- 400 g cherry tomatoes
- 2 garlic cloves
- 50 g black olives + 1 tbsp capers
- Pinch of chilli flakes
- 2 tbsp finely chopped parsley
- 2 tbsp olive oil
- Salt and pepper