Tuna Puttanesca with Capers and Olives
Ingredients
- 300g vegan pasta shells
- 2 tbsp. olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tin of chopped tomatoes
- 180g Passata
- 60g black olives, torn in half
- 2 tbsp. capers
- 2x packs Good Catch Oil & Herbs plant-based tuna
- Salt and pepper
- Vegan parmesan and fresh basil, to serve
Preparation
Cook the pasta as per the packet instructions in plenty of salted hot water.
Heat the oil in a medium-sized saucepan over a moderate heat. Add the onion and fry for around 5 minutes or until soft and translucent. Add the garlic and sauté for 1-2 minutes until fragrant.
Add the tomatoes, passata, olives, dried chilli and capers and stir until combined. Continue cooking for around 15 minutes. Stir in the Good Catch plant-based tuna and season to taste with salt and pepper.
Add the cooked pasta shells to the sauce and stir to coat in the sauce. Serve with fresh basil and grated vegan parmesan.