Tuna and rocket puttanesca
Serves: 4
Total time: 
Photography by William Lingwood
Tuna and rocket puttanesca
Recipe by Lucy Jessop
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
565Kcal
Fat
17gr
Saturates
3gr
Carbs
72gr
Sugars
11gr
Fibre
9gr
Protein
31gr
Salt
2gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 x 225g jar tuna in extra-virgin olive oil
- 1 large red onion, sliced
- 3 large garlic cloves, finely chopped
- ½ tsp crushed chillies
- 2 x 400g tins cherry or chopped tomatoes
- a pinch of sugar
- 2 tbsp capers, drained and rinsed
- 1 x 185g jar pitted black olives, drained and sliced
- 350g dried rigatoni pasta
- 2 handfuls of wild rocket
- 25g parmesan shavings
Step by step
- Drain the tuna in a sieve over a bowl, reserving the oil. Heat 2 tablespoons of the oil in a large frying pan, add the onion and cook gently for 6-8 minutes until soft. Stir in the garlic and chillies; cook for a further 3-4 minutes.
- Add the tomatoes. Half-fill one of the tins with cold water and add to the pan. Season with salt, pepper and a pinch of sugar. Bring to the boil, then simmer for 15 minutes. Stir in the capers, olives and tuna; season.
- Meanwhile, bring a large pan of salted water to the boil. Cook the pasta according to the pack instructions. Drain and return to the pan. Add the sauce and toss together.
- Divide between bowls and top with the rocket leaves and parmesan shavings.
