Tuna pasta will bring the flavors of the Mediterranean Sea to your table with capers, juicy cherry tomatoes and a splash of sea salt.
Total Time
20min
5.0
5 Ratings
Author: Vincenzo's Plate
Servings:
4
Ingredients
•
1 1/2
cups
Canned Tuna in Olive Oil
•
1
clove
Garlic
•
1/2
cup
Dry White Wine
•
10
Cherry Tomatoes
•
1/2
cup
Capers
•
1.1
lb
Mezze Maniche Pasta
•
1/2
Lemon
•
as needed
Extra-Virgin Olive Oil
•
to taste
Sea Salt
•
to taste
Fresh Parsley
Cooking Instructions
1.
Finely chop a clove of Garlic (1 clove).
2.
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.
3.
Add the Canned Tuna in Olive Oil (1 1/2 cups) to the saucepan. Cook the tuna for around 10 minutes, stirring occasionally.
4.
Add 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).
5.
Once there is just a small amount of liquid left, add the Capers (1/2 cup) and cherry tomatoes.
6.
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.
7.
By now the tuna mixture should begin to cook through which means it’s time to squeeze in the Lemon (1/2). Stir well and let simmer on low for a few minutes.
8.
Add a generous bunch of Fresh Parsley (to taste) and mix once again before sprinkling in a pinch of sea salt.
9.
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.
Nutrition Per Serving
CALORIES
635
FAT
9.7 g
PROTEIN
37.8 g
CARBS
97.5 g
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