Tuna and Olive Puttanesca
with parsley and chilli flake garnish- Fish
- Wheat
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
Puttanesca is a pasta dish invented in the southern Italian city of Naples in the mid-20th century. This variation swaps anchovies for tuna making a meatier and more filling meal.
Ingredients
1 tin(s)
Tuna Chunks in Water
(Contains: Fish)
60 grams
Olives
180 grams
Dried Rigatoni
(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)
110 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Onion
5 grams
Parsley
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
1 pack(s)
Passata
½ sachet(s)
Italian Herbs
2 unit(s)
Garlic
1 sachet(s)
Vegetable Stock
1 sachet(s)
Dried Chilli Flakes
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Utensils
Cooking steps
- Boil a large pot of salted water for the rigatoni.
- When boiling, add the rigatoni to the water and bring back to the boil. Cook until softened, 10-12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Halve, peel and chop the onion into small pieces. Roughly chop the parsley (stalks and all).
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the olives.
- Place a pan over medium-high heat with a drizzle of oil.
- Add the onion and season with salt and pepper. Fry until softened, stirring occasionally, 4-5 mins.
- Add the garlic and half the dried Italian herbs (per 2P). Cook until fragrant, 1 min.
- Pour in the passata, stock and 75ml water (per 2P).
- Simmer until slightly reduced, 3-5 mins.
- Add half the parsley and half the creme fraiche to the pan. Stir in the tuna, olives and cooked pasta and allow to warm through.
- Season to taste with salt, pepper and sugar.
TIP: Add a splash of water if you feel the sauce needs loosening.
- Divide your tuna and olive puttanesca between bowls.
- Top with cheese, remaining parsley and a final dollop of creme fraiche.
- Finish off with a sprinkling of chilli flakes—as much as you like!
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