This simple, satisfying supper combines punchy capers, black olives, fresh basil, tomato and tuna for a delicious new take on a classic Italian puttanesca. As well as being packed with flavour, this fabulous dish is as easy as can be – you'll twirl through the steps!
Prep Time
20 min
Cuisine
Italian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 can of chopped tomatoes (400g)
chopped tomatoes 99.8%, salt
1 red onion
red onion
1 garlic clove
garlic
1 bag of capers (15g)
Capers, water, vinegar, salt.
1 bag of pitted black olives (30g)
pitted black olives, water, salt, ferrous gluconate
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Peel and finely chop the red onion[s]
Peel and finely chop (or grate) the garlic
2
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the choppedred onion with a pinch of salt and cook for 5-6 min or until softened
3
Meanwhile, add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the linguine for 8-10 min or until it's cooked with a slight bite
Once done, drain the linguine, reserving a cup of the starchy pasta water
4
Once the onion has softened, add the chopped garlic, driedoregano, chilli flakes (can't handle the heat? Go easy!) and tomato paste and cook for 1 min
5
Add the chopped tomatoes and a pinch of sugar, salt and pepper
Crumble 1/2 [1] Knorr vegetable stock cube into the pan and cook for 6-7 min or until a thick pasta sauce remains
6
While the sauce thickens, chop the basil finely, including the stalks
Slice the black olives in half
Drain the tuna
7
Add the drained tuna, chopped black olives, drained linguine, chopped basil (reserve some for garnish!) and the capers to the pan
Add a few splashes of starchy pasta water and mix well until all of the linguine is coated in the sauce – this is your tuna puttanesca
Tip: Taste for seasoning, adding more salt and pepper if needed
8
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