Ventresca de bonito puttanesca

Recipe by
Cook: 20 minutes
This simple meal is bursting with flavour from the tuna, olives and cherry tomatoes. It's quick, easy and simply delicious.

Ventresca de bonito puttanesca

Puttanesca Italian salad with the best of the tunas, ventresca de bonito. A refreshing an easy to make salad for a summer evening or the perfect brunch.

Ingredients

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

 

Cooking steps

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.

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.

Buy the fish used in this recipe
Ortiz Ventresca de bonito 110g From  £10.50 Go to product

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