Our oceans are under immense pressure from overfishing, climate change and pollution. If you’re buying seafood in a supermarket or restaurant, choosing sustainable seafood is a really simple way for you to support our oceans and keep them full of life.
Prep time
5 mins
Cooking Time
20 mins
Serves
2
Ingredients
2 cans MSC certified tuna in olive oil
You’ll also need…
2 tbsp olive oil
2 tbsp tomato puree
175ml passata
1 tbsp capers (rinsed in cold water)
2 tbsp chopped black olives
1 bay leaf
250g dried spaghetti
50g Parmesan cheese, freshly grated or shaved
Salt and pepper to taste
You’ll also need…
2 tbsp olive oil
2 tbsp tomato puree
175ml passata
1 tbsp capers (rinsed in cold water)
2 tbsp chopped black olives
1 bay leaf
250g dried spaghetti
50g Parmesan cheese, freshly grated or shaved
Salt and pepper to taste
Method
- Heat a drizzle of olive oil in a large frying pan. Then add the tomato puree and fry over a medium heat for 1 minute.
- Add the peppers and fry for a few minutes until they have softened (al dente)
- Add the tuna and stir everything gently to blend the ingredients. Then add the passata, capers, olives and bay leaf and then stir and leave the sauce to heat through on a low heat. Stir occasionally.
- In the meanwhile bring a pan of water to boil, adding a pinch of salt. Add the spaghetti and cook until al dente (not too soft) according to the instructions on the packet. Drain the spagetti when cooked and lift it into 2 warm serving bowls.
- Turn the heat up under the sauce, stir well and season to taste with salt and pepper.
Spoon the sauce over the spagetti, add a sprinkle of parmasan cheese and serve.
