- 400g pasta bows
- 6 tbsp extra-virgin olive oil
- 2 garlic cloves, crushed
- 2 x 200g cans tuna, drained
A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…
- 85g pitted olives, halved
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 2 tbsp capers, rinsed
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- small bunch flatleaf parsley, roughly chopped
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.