Jamie Oliver's Puttanesca
35
- Total Time20 min
- Makes4 Servings
Dead simple, but delicious—tomato, olive and tuna pasta with lemon zest.
Ingredients
16 black olives
2 garlic cloves
olive oil
1 heaping tsp capers
1 pinch dried chili flakes
2 14-oz cans diced tomatoes
splash water
6-oz can tuna
11 oz dried pasta shells
lemon zest
Instructions
BASH black olives and remove the pits, peel and finely slice garlic cloves, and put both of these into a large saucepan on a medium heat with a lug of olive oil, capers and dried chili flakes. Fry for a couple of minutes, then pour in diced tomatoes. Add a splash of water to one of the empty cans, swirl it around and add to the pan. Drain and flake in tuna, bring to a boil, then reduce to a gentle simmer for around 15 min.
MEANWHILE, cook pasta shells according to package instructions and drain, reserving a cupful of cooking water. Toss the pasta through the sauce, loosening with cooking water if necessary. Serve with a grating of lemon zest for added zing.
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