2 servings in 30 minutes
INGREDIENTS
- 350g Tomato Frito Estilo Kiki
- 1 onion, thinly sliced
- 1 clove of garlic, minced
- One handful black olives, cut in halves
- 2 table spoons of capers
- 1 can of Tuna Belly or Tuna Neck
- 200g of Pasta
- chili flakes
- Parsley
INSTRUCTIONS
prepare the sauce:
- In a pan, sauté the thinly sliced onions and chili flakes in the olive oil from the tuna can until they are soft and slightly caramelized.
- Add the minced garlic and sauté for another minute.
- Incorporate the drained tuna, olives, capers and Tomato sauce. Cook for 5 minutes on medium-high heat until excess moisture is cooked off.
Cook the pasta:
- Bring a pot of salted water to the boil.
- Cook your pasta al dente, reserve some starchy pasta water as you will need it to finish the sauce.
- Add the pasta to your sauce and add a dash of pasta water until nicely emulsified.
- Add some freshly cut parsley.
- Serve and enjoy.
NOTES
* You can use the olive oil from the tuna to give extra flavour, the splash of starchy pasta water helps emulsify the sauce.