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Super-fast tuna and olive fettuccine

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings


  • 375g fettuccine
  • 425g can tuna in oil
  • 1 medium red onion, finely chopped
  • 1 garlic clove, crushed
  • 2 tablespoons roughly chopped drained capers
  • 400g can diced Italian tomatoes with sliced olives (see note)
  • 1 cup torn basil leaves
  • Shaved parmesan, to serve


  • 1
    Cook pasta in a saucepan of boiling, salted water following packet directions until tender. Drain. Return to pan.
  • 2
    Meanwhile, drain tuna, reserving 2 tablespoons oil. Heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook for 3 to 4 minutes or until onion has softened.
  • 3
    Stir in capers, tomato and 1/2 cup cold water. Bring to a simmer. Simmer for 10 to 12 minutes or until sauce has thickened.
  • 4
    Using a fork, flake tuna. Add tuna, tomato mixture and basil to pasta. Toss gently over low heat for 1 to 2 minutes or until heated through. Divide between bowls. Serve with parmesan.

Source: taste.com.au


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