The quantities provided above are averages only.
1 tin(s)
Tuna Chunks in Water
(Contains Fish)
2 sachet(s)
Olives
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
110 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Onion
5 grams
Parsley
1 sachet(s)
Dried Chilli Flakes
1 unit(s)
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
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Boil a large pot of salted water for the rigatoni. TIP: If you’re in a hurry you can boil the water in your kettle.
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.
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 on 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.
TIP: Add a splash of water if you feel the sauce needs loosening.
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.
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!