SPAGHETTI AL TONNO E POMODORINI
Simple and satisfying, this quick pasta recipe from Bar Carolina Co-Head Chef Vincenzo Di Giovanniello delivers a punch of flavour in minutes.
Try this one at home, with all ingredients available from our in-store pantry. Serves two.
225g or 1/2 of Carolina Group pantry fresh spaghetti pack
3 tbsp Olive oil
120g Tinned tuna in oil
2 Cloves of garlic, finely chopped
1 Handful of pitted black olives
400g cherry tomatoes, chopped in half
Small bunch of basil
Bring a pot of salted water to a boil to cook the spaghetti. (See our hot tips to cook the perfect pasta here)
Place a separate medium sized pan over a medium heat. Heat the olive oil and add the chopped garlic, anchovies and olives. Cook for 2-3 minutes, stirring occasionally.
Put the spaghetti into the boiling water and cook for 2-3 minutes.
Add the chopped tomatoes to the other cooked ingredients, place a lid on and leave for 3 minutes.
Strain the pasta, reserving half a cup of pasta water.
Add the pasta to the sauce along with the reserved pasta water. Toss the pasta in the sauce to ensure it's well coated.
Add the tuna, season with salt and pepper to taste, and garnish with generous bunch of basil leaves.