Finely chop a clove of
Garlic (1 clove)
Heat the saucepan then add a generous drizzle of
Extra-Virgin Olive Oil (as needed)
. Once the oil has begun to warm, add the garlic then stir while it simmers on medium heat for 1-2 minutes.
Canned Tuna in Olive Oil (1 1/2 cups)
to the saucepan. Cook the tuna for around 10 minutes, stirring occasionally.
Dry White Wine (1/2 cup)
and stir through once again. Let the wine evaporate and in the meantime, cut the
Cherry Tomatoes (10)
into 2-3 pieces (depending on the size).
Once there is just a small amount of liquid left, add the
Capers (1/2 cup)
and cherry tomatoes.
In a pot of boiling water, add a generous pinch of
Sea Salt (to taste)
and stir it through, then the
Mezze Maniche Pasta (1.1 lb)
. Cook according to package directions.
By now the tuna mixture should begin to cook through which means it’s time to squeeze in the
. Stir well and let simmer on low for a few minutes.
Add a generous bunch of
Fresh Parsley (to taste)
and mix once again before sprinkling in a pinch of sea salt.
Stir the tuna through the pasta until it is completely smothered and bursting with colour! Sprinkle a small amount of fresh parsley over the top and serve immediately – this tuna pasta dish is best served hot.