Simmone Logue's tuna pasta recipe is just the thing to whip up for dinner at the end of a busy week. This recipe serves 2, but you can double or triple the ingredients as required to feed the hungry hordes.
1 packet good quality pasta
1 tbsp good olive oil
1 garlic clove, minced
1 medium onion, finely chopped
1 tin peeled tomatoes
10 whole olives
1 tbsp tiny salted capers
zest and juice of 1 lemon, plus extra cheeks to serve
1 tsp sugar
freshly ground pepper
1 tin Sirena tuna and oil
¼ bunch basil, leaves picked
¼ bunch flat-leaf parsley, leaves picked and chopped
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.
Cook the pasta in a saucepan of boiling water according to packet directions.
Meanwhile, in a non-stick pan or creuset heat the oil and fry the garlic and onion until fragrant, splash in the tomatoes, olives, capers, lemon and sugar and cook long enough for the flavours to mingle. Season with the salt and pepper.
Lastly add the tuna, (leaving it nice and chunky), basil and parsley and fold through.
Serve over hot pasta with a cheek of lemon on the side.