Pappardelle is a large flat pasta similar to tagliatelle, which can be used as a substitute. A tasty dish to serve on a Summer’s evening accompanied with a glass of chilled white wine. Tuna is a great fish to use in this recipe as it creates a meaty texture to the sauce and is packed full of protein which will keep you fuller for longer too. Feed a family of 4 or if you have leftovers pop into an airtight container, store in the fridge for up to 2 days.
- 4tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 500g ripe tomatoes, skinned, de-seeded and roughly chopped
- 1tsp dried oregano
- 198g can tuna in brine, drained
- 1tbsp each green and black pitted olives, roughly chopped
- 1tbsp capers, rinsed and chopped
- salt and freshly ground black pepper
- 400g pappardelle
- fresh chopped oregano or parsley to serve
Heat the olive oil in a saucepan and cook the onion gently for about 5 mins. Add the garlic, tomatoes and oregano, cover and simmer gently for 10 mins.
Break up the tuna into small pieces and add to the tomatoes together with the olives, capers and seasoning.
Cook the pappardelle according to pack instructions.
Drain the pasta and divide between 4 bowls. Pour over the sauce and sprinkle with chopped oregano or parsley to serve.
Top tip for making Pappardelle with tuna sauce
Capers are sold in brine or salt packed. If using the salt packed variety, rinse them under cold running water to decrease the saltiness before using.