I know I’ve been absent a lot from the blog lately but I am working very hard on my next cookbook. So this recipe came up as I was looking for something quick to feed my family and myself on a very busy August day. It’s so great I had to share it! I used whatever I had in my pantry, and it came out so tasty, I even posted an instagram video on how to make it. Don’t (and I mean DON’T) skip the chilli, it works so great with the otherwise bland, canned tuna. If you can’t handle the heat add a little bit less or, more if you like it hot.
- ¼ cup olive oil
- 1 clove garlic, smashed
- 1 onion, finely chopped
- 3 cups fresh tomatoes, diced
- 2 x 160 grams canned tuna, drained
- 1/3 cup Ouzo
- 20 Kalamata olives, pitted
- 1 Tbs capers, chopped
- ¼ – ½ tsp chilli flakes
- 300 grams “Mitsides” tagliatelli
- 1/3 cup parsley, chopped
- 4 Tbs Parmesan cheese
- 2 Tbs mint leaves to garnish
- Salt and pepper to taste
Put a large pot of salted water on the stove to boil. Keep at simmering point.
In a large skillet add the olive oil, garlic and onion over medium-high heat. Cook stirring until onion is soft and begins to colour.
Add the chopped tomatoes and cook about a minute until they start to release their juices. Add the drained tuna and mix through. Pour in the ouzo and let it simmer for about a minute. Season with salt and pepper. Mix in the olives, capers and chilli flakes.
Bring the pot of salted water back to a boil and cook the pasta 1 minute less than the package instructions. Drain but keep about 1 cup of the pasta water.
Transfer drained pasta to the skillet. Add the parsley and parmesan. Mix through over low heat until flavours meld and pasta is cooked al dente. If pasta seems dry add a little of the pasta cooking water. Taste for salt and pepper and adjust.
Garnish pasta with fresh mint leaves and serve at once.