Jamie Oliver's puttanesca
By Chatelaine
Jamie Oliver's Puttanesca recipe
Jamie Oliver came by our kitchen for a visit, and shared some recipes with us, from his new cookbook, Save with Jamie.
Ingredients
-
16
black
olives
-
2
garlic cloves
-
olive oil
-
1 heaping tsp
capers
-
1 pinch
dried
chili flakes
-
2 14-oz cans
diced
tomatoes
-
splash
water
-
6-oz can
tuna
-
11 oz
dried
pasta shells
-
lemon zest
Instructions
- BASH black olives and remove the pits, peel and finely slice garlic cloves, and put both of these into a large saucepan on a medium heat with a lug of olive oil, capers and dried chili flakes. Fry for a couple of minutes, then pour in diced tomatoes. Add a splash of water to one of the empty cans, swirl it around and add to the pan. Drain and flake in tuna, bring to a boil, then reduce to a gentle simmer for around 15 min.
- MEANWHILE, cook pasta shells according to package instructions and drain, reserving a cupful of cooking water. Toss the pasta through the sauce, loosening with cooking water if necessary. Serve with a grating of lemon zest for added zing.
Nutrition (per serving)
