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 medium sized saucepan over a moderate heat
Add in the onion and
Fry for around 5 minutes or until soft and translucent
Add the garlic and sauté for 1-
Minutes until fragrant
Add the tomatoes, passata, olives, dried chilli and capers and stir until combined
Continue cooking out for around 15 minutes
Stir though 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