Hero photo
45 Minutes
Fish
Medium

Tuna, Caper and Blistered Tomato Pasta

  • Easy
  • Fast

This simple pasta takes its cues from the spicy and vibrant seaside flavours of Sicily. Ripe, sweet tomatoes are blistered in a pan and tossed with chilli, tuna, lemon and capers for a dish that any Mediterranean nonna would be proud to call her own.

Recipe

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1

Prepare Ingredients

Finely chop eschalot and chilli. Crush garlic.

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2

Cook Pasta

Cook pasta in a large saucepan of salted, boiling water for 9 minutes or until al dente. Reserve 40ml (2 tablespoons) cooking water and drain pasta. Set aside.

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3

Start Sauce

Heat oil in a large frypan over medium heat. Add eschalot, capers, chilli, garlic and 1⁄4 teaspoon salt and cook, stirring, for 5 minutes or until eschalot is softened and garlic is fragrant.

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4

Blister Tomatoes

Add tomato paste and cook for 1–2 minutes or until it changes colour. Add cherry tomatoes and cook, stirring occasionally, for 10 minutes or until tomatoes are blistered and softened. Add tuna with oil and stir through tomatoes. Remove from heat.

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5

Add Pasta

Finely zest lemon. Juice ½ the lemon and cut remainder into wedges. Add zest and juice to tomato sauce with pasta, most of the parmesan and reserved pasta cooking water and mix to combine.

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6

Plate Up

Divide pasta between bowls and top with remaining parmesan. Serve with lemon wedges.

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