Eat the ocean - Tuna Puttanesca
This easy recipe uses up left over veggies and some pantry staples to produce a delicious dinner that tastes like it comes straight from the ocean
Ingredients
- 1 brown onion diced
- 1 tbsp olive oil
- 1-2 cloves garlic grated or minced
- 1/2 chilli (or 1 whole chilli if you like a kick) diced (or sub 1 tsp chilli flakes)
- 1/2 tsp sea salt
- 4 cups favourite veggies (diced) - or veggies left over in fridge for example: broccoli, carrot, eggplant, capsicum, zucchini, mushrooms, cabbage
- 1 can organic cherry or diced tomatoes BPA free lining of can
- 1 185 g can tuna in springwater or oil if you prefer sustainably line caught
- 1 tbsp capers (optional)
- 10 pitted kalamata olives halved - essential!
- 1 tbsp mixed antipasto veggies like capsicum, or artichoke pickled in brine (optional)
- 2 cups wholemeal or qunioa short pasta (or your favourite pasta) I used spirals - they work well
- 4 tbsp almond parmesan (see notes) optional but yummy!
Instructions
- Heat olive oil in skillet until shimmering
- Add diced onion and saute for 5- 7 minutes until softened and translucent
- Add garlic and chilli and cook, stirring for 30 sec to 1 minute until fragrant
- Add diced veggies and cook, stirring occasionally for 5 - 7 minutes
- Meanwhile put a medium pot of water on to boil and when boiling add salt and pasta and cook for packet directions of pasta
- Add canned tomatoes, tuna, antipasto veggies, olives, capers if using, cover and simmer for 15 minutes
- Serve puttanesca on a bed of pasta with almond parmesan sprinkled over the top (if using)
Notes
To make almond parmesan, put 1/2 cup of roasted or raw almonds in a food processor, with 1 tbsp of nutritional yeast and 1/2 tsp of sea salt and process until a fine crumb. Delicious served over tomato-based pasta dishes. Store in fridge for up to a month.