Bows with tuna, olives & capers

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1. Cook pasta following pack instructions. Drain, reserving a few tablespoons of water in the bottom of the pan.
2. 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

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• Lindsey

  16 June 2009

  Lindsey commented on this recipe

  Made this recipe as a sunny lunchtime meal to eat in the garden, it was lovely. Served it with a small side salad and a glass of white wine!

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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

Preparation 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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