Sicilian tuna pasta
Recipe from Jamie Oliver's book "5 Ingredients Kitchen - Quick & Easy", bring Sicily to your home
Ingredients
- 300 g conchiglie (shell-shaped pasta)
- 4 heaped TL small capers
- 500 g ripe cherry tomatoes in different colors
- 1 EL dried oregano (preferably with flowers)
- 1 jar tuna (220g)
Instructions
- Cook the pasta in boiling salted water according to package instructions
- Meanwhile, in a large coated skillet, heat 1 EL olive oil over medium-high heat
- Fry the capers in it until extra crispy, remove and set aside, leaving only the aromatic oil behind
- Cut the tomatoes in half, add to the oil and sprinkle with most of the oregano
- Chop the drained tuna into the pan, ladle in two ladles of pasta water and simmer the sauce until the pasta is done
- Drain the pasta, reserving a cup of the cooking water
- Mix the pasta with the tuna sauce and, if necessary, dilute everything with a little cooking water. Season with sea salt and black pepper and distribute on plates
- Sprinkle each serving with crispy capers and the remaining oregano, drizzle another 1 TL olive oil over the top and dig in