This pasta with tuna, olives and cherry tomatoes is simple to make but packs in a lot of flavour. We first ate this at Delicia in Tallinn, Estonia. The dish was so good we had to try and make it ourselves within a week of returning home to Finland.
We like to use cherry plum tomatoes for their sweetness but any kind will do. We also like to use a mix black, green and red olives for both visual and flavour interest. You can use any kind of pasta but we like to use rigatoni in a nod to the original. Sometimes we like to add mozzarella for added richness but this is completely optional.
Serve this delicious pasta with garlic bread and some greens
Pasta with Tuna, Olives and Cherry Tomatoes
Ingredients
Instructions
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Put a pan of salted water for the pasta on a medium heat.
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Heat 4 tbsp of olive oil over a medium low heat. Add the garlic and slowly cook until softened but not caught.
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Add the dried crumbled chilis and tomatoes and simmer for 5 minutes.
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Add the tuna chunks and simmer for another 5 minutes until the tuna is nearly cooked through.
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Add the olives and capers and simmer for 1 minute. Check for seasoning and remove from the heat. Set to one side while the pasta cooks.
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Cook the pasta according to the packet instructions until al dente. Drain with a slotted spoon straight from the pasta pan into the sauce. Add the mozzarella and mix well.
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Serve with garlic bread, and a side salad or other greens.
