Pasta with Tuna, Garlic and Capers [Dairy-Free]

It’s mid-September and our new routine is still not quite settled.

It’s taking some effort to find our new normal. Between back to school, restarting extracurricular activities and G transitioning into a new job, we’ve had a lot of change here. How are you faring?

Dinnertime rolls around quickly when you’re dashing from school to work to swimming to soccer. It’s helpful in those moments to have a list of quick throw-together-dinner-in-a-flash meals. Especially when the list has a meal that tastes like it was planned and took lots of effort (read: you look like a superstar and no one is any the wiser).

This is that meal.

This pasta is fast and easy. You’ll find that most often, you will have everything on hand to make this whenever you need. The sauce is ready in almost as much time as it takes to cook the pasta.

So hopefully, you’re all organized and have your new routine settled away. Either way, try this pasta. The complex flavours come together wonderfully and it is sure to become a family favourite.

Pasta with Tuna, Garlic and Capers [Dairy-Free]

(serves 4)

250g dried capricci (or your favourite medium-sized pasta such as gemelli, fusilli or casarecci)
a few glugs of extra virgin olive oil
2 shallots, peeled and chopped
2 large garlic cloves, minced
2 tbsp capers, rinsed and chopped finely
175-200g canned tuna in olive oil, drained
3 cups tomato passata with basil
coarse salt and freshly ground black pepper (to taste)
fresh basil (to serve, optional)

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drizzle a little olive oil over the pasta, mix and then set aside.

Over medium heat, warm a few tablespoons of olive oil in a large frying pan. Add the shallots and garlic, frying for a minute or two until slightly softened. Add the capers and tuna, breaking it up into smaller pieces. Fry for a minute or two longer. Stir in the tomato passata and let simmer, uncovered for a few minutes.

Mix in the pasta and season with salt and pepper to taste. Serve immediately in warm bowls with a few fresh basil leaves torn and sprinkled over top (if desired).

Tips and Suggestions:

When selecting pasta shapes to make this dish, be sure to select something that can hold the sauce. Try to avoid spaghetti or linguine and other smooth long noodles and select something that has lots of areas to catch sauce like fusilli, gemelli, orecchiette, or even penne.
If using unflavoured tomato passata, then stir in a few tablespoons of chopped fresh basil just before serving.
Should you end up with leftovers, this pasta is fantastic reheated the next day.

This recipe is featured in the Winter 2014 issue of EatInEatOut Magazine. Check it out!