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.
Pasta with Tuna and Ouzo
This recipe came up as I was looking for something quick to feed my family and myself on a very busy August day. Don't skip the chili please!
Ingredients
- 1/4 cup olive oil
- 1 clove garlic smashed
- 1 onion finely chopped
- 3 cups fresh tomatoes diced
- 2 160 grams canned tuna drained
- 1/3 cup ouzo
- 20 Kalamata olives pitted
- 1 Tbsp capers chopped
- 1/4-1/2 Tbsp chilli flakes
- 300 grams tagliatelli
- 1/3 parsley chopped
- 4 Tbsp Parmesan cheese
- 2 Tbsp mint leaves to garnish
- Salt and pepper to taste
Instructions
- 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.
