Tuesday, September 3, 2013
Curly fettuccine with tuna, spanish olives & capers
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Author by
ADAM SWANSON
Ingredients
12 Nests of San Remo Traditional Egg Tripolina (Curly fettuccine)
2 tbspn olive oil
1 brown onion, peeled and diced
2 cloves garlic, finely chopped
¼ cup small capers
1x 200g tin tuna in oil
2x 400g tins Italian diced tomato’s
1 cup pitted green Spanish olives, roughly chopped.
1 tspn dried chilli flakes
150ml of water
½ cup fresh flat leaf parsley, chopped
Parmesan for serving
Method
Cook pasta according to packet directions.
Heat a large pan, on medium heat, add the olive oil.
Add onion, garlic, olives and capers and sauté for 5 minutes.
Then add tuna, including the oil, into the pan and crush tuna with a fork to separate it.
Add diced tomatoes as well as 150ml of water and mix well.
Mix in the olives and chilli flakes, check seasoning.
Reduce heat to low and simmer for approximately 10 to 15 minutes.
Add parsley and then pasta and mix sauce through.
Serve with sprinkled parmesan.
Author by
ADAM SWANSON
Photography: Jacqui Way
Food Styling: Chris Stephan
Food Preparation: Belinda Hanson-Kenny
www.sanremo.com.au
This post was written by: Franklin Manuel
Franklin Manuel is a professional blogger, web designer and front end web developer. Follow him on Twitter
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