Ventresca de bonito puttanesca
This simple meal is bursting with flavour from the tuna, olives and cherry tomatoes. It's quick, easy and simply delicious.
Buy Ventresca de Bonito
What you’ll need
- Ventresca de bonito tin, drained
- spaghetti or linguine 150g
- garlic 1/2 clove, crushed
- big pinch of dried chilli flakes
- 10 cherry tomatoes halved
- small capers 1 tbsp
- pitted black olives 12, quartered
- olive oil
- A few leaves of parsley, to serve
- salt
Let's Cook!
Step 1
Cook the pasta in boiling salted water.
Step 2
Meanwhile put the garlic, chilli flakes, tomatoes, capers and olives in a pan with the olive oil. Simmer, letting all the ingredients stew together for about 5 minutes without colouring.
Step 3
Stir in the Ventresca and heat gently, being careful not to over mix.
Step 4
Drain the pasta and keep 2-3 tbsp of the cooking water. Tip the pasta into the tomato mixture along with the reserved cooking water and some seasoning. Toss everything together. Just before serving, scatter with basil leaves.
