10-Minute Tuna Pasta

Instructions

1. Prepare Water for Pasta: Fill a large pot with water and bring to a boil.
2. Chop Tomatoes: Chop the cherry tomatoes into 4 quarters and set aside.
3. Cook Pasta: Once the water comes to a boil, add 1 Tbsp sea salt, quickly stir and allow to dissolve. Add the fusilli pasta and set the timer for the time indicated on the packet.
4. Start the Sauce: Heat approx. 5 Tbsp of EVOO in a saucepan on medium heat and add 1-2 Tbsp of water. Add the crushed garlic and stir. Let it cook over medium heat until it becomes golden, then add cherry tomatoes and mix.
5. Add Tomatoes and Capers: Crush the whole peeled tomatoes then use the tomato crusher to crush the cherry tomatoes as they simmer too. Next, add the capers, crushed peeled tomatoes and stir.
6. Add Tuna: Add the tuna, breaking it down into small pieces and stir to allow it to meld with the flavors of the sauce.
7. Season the Sauce: Add a generous amount of chopped parsley, and a sprinkle of salt, and pepper. Continue to stir the sauce while breaking up the tuna chunks as much as possible.
8. Combine Pasta with Sauce: Once the pasta is cooked, strain the pasta and add it to the sauce. Reserve a mug of pasta water and add a portion to the sauce and pasta. Stir the mixture for a minute then turn off the heat and give the pasta a toss until all the ingredients combine well.
9. Serve: Scoop the desired amount of tuna pasta onto a plate, top with some fresh parsley, a sprinkle of chilli flakes (optional)…and eat up!