Silvia Colloca shares her family one pot pasta recipe which is full of Mediterranean flavour and a breeze to cook (and clean up).
- 2 tbsp extra-virgin olive oil
- 2 spring onions, thinly sliced
- 1 garlic clove, thinly sliced
- 1 dried chilli, or to taste, finely chopped
- 150 ml dry white wine
- 400 g penne
- 160 g tinned tuna
- 2 tbsp capers, rinsed
- 3-4 tbsp pitted black olives
- 400 g can chopped tomatoes
- salt and freshly ground black pepper, to taste
- torn parsley leaves, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Heat the oil in a large heavy-based frying pan over medium heat. Add the spring onion, garlic and chilli and cook for 1 minute or until fragrant. Add the wine and cook for 1-2 minutes to cook out the alcohol. Add the penne, tuna, capers and olives and stir to combine well. Add the tomatoes and enough water so the pasta is submerged by 3-4 cm.
2. Season with salt and cook for 9-10 minutes or until the pasta is al dente, stirring occasionally. In this time the liquid will have mostly evaporated creating a thick and luscious sauce. If it seems too liquid, turn the heat up during the last minute of cooking to allow the water to evaporate. Taste for seasoning and adjust accordingly. Scatter with a few parsley leaves and serve.
Silvia Colloca shares her Italian family secrets in the brand-new series, Cook like an Italian.