Tuna Puttanesca
Tuna Puttanesca



  • 150g linguine
  • ½ crushed garlic clove
  • Pinch of chilli flakes
  • 6 sun-blushed tomatoes, chopped
  • 1 large tomato, diced
  • 1 tbsp capers
  • 12 pitted olives, quartered
  • 4 tbsp olive oil
  • 150g tinned tuna, drained
  • Basil leaves, to serve
  • Cook the linguine in boiling salted water until al dente. Meanwhile, simmer the garlic, chilli flakes, tomatoes, capers and olives in a pan with the oil for about 5 mins, allowing the flavours to stew together. Stir in the tuna and gently heat, being careful not to break the tuna up too much.
  • Drain the pasta and save a splash of cooking water. Tip the pasta into the tomato and tuna mixture, loosen with a little pasta water, and season well. Toss together and serve with a scattering of basil leaves.
15 mins
2 serving

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