Pasta with Tuna
Simple and practical pasta for summer days.
Ingredients
-
500 g ripe cherry tomatoes of various colours
-
1 tablespoon dried oregano
Preparation Method
- Cook the pasta in a pan of boiling salted water according to package directions.
- Meanwhile, place a large non-stick frying pan over medium-high heat with 1 tbsp olive oil. Add the capers, fry until crisp, remove, and set aside.
- Cut in half and add the tomatoes and sprinkle in most of the oregano.
- Drain and chop the tuna, add 2 ladles of the pasta cooking water and cook until the pasta is ready.
- Drain the pasta, reserve a mugful of the cooking water, then toss the pasta in the tuna pan, loosening with a little of the reserved water if necessary.
- Taste, season to perfection with sea salt and pepper, then serve. Sprinkle the crunchy capers and oregano, and drizzle with 1 teaspoon of extra virgin olive oil.
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