Tuna pasta with olives and crunchy capers
With romano pepper, red chili pepper and parsley
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 can
Tuna packed in water
(Contains Fish)
90 g
Spaghetti
(Contains Wheat May be present Lupin, Egg, Mustard, Soy)
½ piece
Garlic
¼ piece
Red chili pepper
½ piece
Romano pepper
100 g
Passata
1 piece
Tomato
½ piece
Onion
15 g
Capers
15 g
Green olives
5 g
Fresh flat leaf parsley
(May be present Celery)
½ sachet(s)
Sicilian-style herb mix
Not included in your delivery
½ tablespoon
Olive oil
¼ teaspoon
Sugar
1 tablespoon
Sunflower oil
to taste
Extra virgin olive oil
½ teaspoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan and cook the spaghetti for 10 - 12 minutes. Reserve some pasta water, then drain and set aside.
- Chop the onion and crush or mince the garlic.
- Deseed and finely chop the red chilli pepper*.
- Chop the romano pepper into thin strips.
*Take care, this ingredient is spicy! Use as preferred.
- Heat a drizzle of olive oil in a lidded deep frying pan over medium-high heat. Fry the romano pepper and onion for 2 - 3 minutes.
- In the meantime, roughly chop the olives and cube the tomato.
- Add the sugar to the frying pan and deglaze with the white wine vinegar.
- Add the olives, red chilli pepper, Sicilian herb mix, and garlic to the pan and fry for 1 minute.
- Drain the tuna.
- Add the tomatoes, passata and tuna to the deep frying pan and bring to a boil. Lower the heat and simmer covered for 6 - 8 minutes.
- In the meantime, heat the sunflower oil in a frying pan over medium-high heat. Pat the capers dry with paper towels, and fry them for 2 - 3 minutes until crunchy. Remove them from the pan and drain on paper towels.
- Chop the parsley.
- Add the tuna and half of the parsley to the sauce. Season to taste with pepper and salt.
- Add the spaghetti to the sauce and toss to coat. Add a splash of pasta water as preferred.
- Serve on deep plates and garnish with the rest of the parsley. Serve with a drizzle of extra virgin olive oil to taste.
Did you know... as well as vitamin C, X peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.