msc_ecolabel

Pasta with tuna

Prep time 30 mins
Cooking Time 20 mins
Serves 2
Bart van Olphen holding up a large crab

Recipe By

Bart van Olphen Bart van Olphen is a Dutch chef and founder of Fish Tales

Skipjack tuna
  • 200 g pasta, any kind
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 tsp red pepper flakes
  • 4 tinned salted anchovy fillets
  • 1 tin whole tomatoes (400 g)
  • 4 stems basil, leaves coarsely chopped
  • 2 tsp red wine vinegar
  • 1 tsp capers
  • 1 tbsp Taggiasca olives
  • 6 cherry tomatoes, halved
  • 2 tins MSC certified tuna in olive oil, drained (drained weight 100 g per tin)
  • Olive oil
  • Salt and pepper

Photo credit: David Loftus

  1. Heat a splash of oil in a frying pan over a medium heat and fry the shallot and garlic for 2 minutes until soft. Add the red pepper flakes and anchovy fillets. Allow the anchovies to ‘melt’.
  2. Now add the tinned tomatoes and mash with a potato masher. Add half the basil and the red wine vinegar. Mix well and simmer gently over a low heat.
  3. Fill a pot with plenty of salted water and bring to a boil over a medium heat. Prepare the pasta according to the instructions on the packaging.
  4. Now stir the capers and olives into the tomato sauce. Add the cherry tomatoes and stir these in as well.
  5. Mix the drained tuna into the pasta and season the sauce with salt and pepper if desired. If the sauce is too thick, add a few spoonfuls of the cooking water from the pasta.
  6. Drain the pasta and mix the pasta and sauce together.
  7. Serve the pasta with the remaining basil and some freshly ground black pepper.
Photo credit: David Loftus

Ingredients

Method

  • 200 g pasta, any kind
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 tsp red pepper flakes
  • 4 tinned salted anchovy fillets
  • 1 tin whole tomatoes (400 g)
  • 4 stems basil, leaves coarsely chopped
  • 2 tsp red wine vinegar
  • 1 tsp capers
  • 1 tbsp Taggiasca olives
  • 6 cherry tomatoes, halved
  • 2 tins MSC certified tuna in olive oil, drained (drained weight 100 g per tin)
  • Olive oil
  • Salt and pepper

Photo credit: David Loftus

  1. Heat a splash of oil in a frying pan over a medium heat and fry the shallot and garlic for 2 minutes until soft. Add the red pepper flakes and anchovy fillets. Allow the anchovies to ‘melt’.
  2. Now add the tinned tomatoes and mash with a potato masher. Add half the basil and the red wine vinegar. Mix well and simmer gently over a low heat.
  3. Fill a pot with plenty of salted water and bring to a boil over a medium heat. Prepare the pasta according to the instructions on the packaging.
  4. Now stir the capers and olives into the tomato sauce. Add the cherry tomatoes and stir these in as well.
  5. Mix the drained tuna into the pasta and season the sauce with salt and pepper if desired. If the sauce is too thick, add a few spoonfuls of the cooking water from the pasta.
  6. Drain the pasta and mix the pasta and sauce together.
  7. Serve the pasta with the remaining basil and some freshly ground black pepper.
Photo credit: David Loftus
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