Quick Sicilian Tuna Pasta
Ingredients
- 300g dried pasta (I used gemelli)
- 2 tbsp baby capers
- 400g tomatoes, quartered or roughly chopped
- Handful of mixed olives, pitted
- 1 tbsp dried oregano
- 145g can of tuna in olive oil, drained
- 1 tbsp white wine vinegar
Preparation
Cook the pasta as per the packet instructions.
Heat some olive oil in a large non-stick frying pan on a medium to high heat. Add the capers and fry for 2-3 minutes until a little crispy.
Add the oregano to the pan followed by the chopped tomatoes, olives, then add the tuna and stir. Add a ladleful of pasta water to the pan to loosen it.
Drain the pasta and mix into the tuna pan. Add the vinegar, combine everything together and serve warm.