PASTA WITH TUNA, OLIVES, PEPPERS AND CAPERS
A quick and easy pasta dish that I usually make with whatever is left in my cupboard and fridge. This dish usually graces the table when the food shopping is overdue!
Ingredients:
1 lb pasta (I chose fusilli)
26 oz of marinara sauce
2 cloves fine diced garlic
1 tbsp olive oil
2 Roasted red peppers
2 cans of tuna fish (drained)
1 tbsp capers
Handful of olives (I used spanish green olives)
1 tbsp fresh chopped basil
1 tbsp of grated parmesan
Salt and freshly ground black pepper
Red chili flakes to taste
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, about 8 minutes.
Meanwhile, heat the olive oil in a saucepan and sautee the garlic. Next add the red peppers, olives and capers and sautee for a minute. Then add the marinara sauce and the tuna. Using a fork, break the tuna into flakes. Simmer for about 7 minutes. Next add the chopped basil. Season with salt, pepper and red chili flakes to taste.
Drain the pasta. Add the pasta to the sauce and toss to coat. Sprinkle Parmesan cheese and serve.
I used roasted red peppers because I like the chargrilled flavour. But you don't have to roast them if you haven't got time. You can also buy roasted peppers in a jar and keep them in the fridge.
You can add other ingredients to this dish like courgettes (zucchini), mushrooms or whatever veg is hanging about. We tend to have a jar of olives and capers in the fridge all the time and tins of tuna are always in stock too! Sometimes I add chopped anchovies or clams for extra fishy-ness! It's very versatile but always comforting and delicious!
