Pasta puttanesca on

Pasta puttanesca

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Our guide on how to make mediterranean tuna pasta

A Mediterranean tuna pasta that takes less than 30 minutes to prepare? Yes, please!


2 tbsp olive oil
3 garlic cloves, peeled and crushed
12 cherry tomatoes, halved
Zest of ½ orange
2 × 170g tins tuna in oil
1 cup black olives, pitted and chopped
⅓ cup capers, drained and chopped
½ tsp red wine vinegar
Salt and pepper
400g linguine, cooked
2 tbsp chopped chives, to garnish

Heat the olive oil in a large frying pan over low heat. Add the garlic and fry until it starts to brown.
2. Stir in the cherry tomatoes, orange zest, tuna (along with the oil), olives and capers. Allow to simmer for about 20 minutes, then remove from the heat. Add the vinegar and season.
3. Toss the linguine with the sauce to coat. Serve garnished with the chopped chives.

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