Bows with tuna, olives & capers
This delicious pasta recipe makes a quick and simple supper
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ratings
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 10 mins
Cook 10 mins
- Cook pasta following pack instructions. Drain, reserving a few tablespoons of water in the bottom of the pan.
- Return the pasta to the pan over a low heat, stir in the olive oil and garlic and allow to infuse for 1 min. Toss through the remaining ingredients, season and serve.
A different pasta shape
Match your sauce with a suitable pasta shape. Smooth pastas, such as spaghetti and linguine, go best with light, thin sauces; pastas with holes or ridges, such as fusilli and penne, are better for chunkier sauces.
677 kcalories, protein 35g, carbohydrate 76g, fat 28 g, saturated fat 4g, fibre 4g, salt 2.36 g
Recipe from Good Food magazine, August 2006.
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http://www.bbcgoodfood.com/recipes/2490/
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Ingredients
- 400g pasta bows
- 6 tbsp extra-virgin olive oil
- 2 garlic cloves , crushed
- 2 x 200g cans tuna , drained
- 85g pitted olives , halved
- 2 tbsp capers , rinsed
- small bunch flatleaf parsley , roughly chopped
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Difficulty and servings
Serves 4
Preperation and cooking times
Prep 10 mins
Cook 10 mins
Ingredients
- 400g pasta bows
- 6 tbsp extra-virgin olive oil
- 2 garlic cloves , crushed
- 2 x 200g cans tuna , drained
- 85g pitted olives , halved
- 2 tbsp capers , rinsed
- small bunch flatleaf parsley , roughly chopped
677 kcalories, protein 35g, carbohydrate 76g, fat 28 g, saturated fat 4g, fibre 4g, salt 2.36 g
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