Dinner recipe
Speedy pasta with tuna, passata, cherry tomatoes, parsley, lemon, oregano, garlic, and black pepper.
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Ingredients
large saucepan, wide frying pan, colander, grater, knife, chopping board
Method
Cook the pasta in a large saucepan of boiling water with a pinch of salt for 9 to 10 minutes until just tender.
While the pasta cooks, drain the tuna, halve the cherry tomatoes, grate the garlic, chop the parsley, and zest half the lemon.
Heat 1 tablespoon olive oil in a wide frying pan over a medium heat. Cook the garlic, dried oregano, black pepper, and a pinch of salt for 30 seconds, then add the cherry tomatoes.
Pour in the passata and simmer for 5 minutes until slightly thickened and the tomatoes look glossy.
Reserve a mug of pasta water, drain the pasta, then fold the tuna and pasta into the sauce with 3 tablespoons pasta water for 1 to 2 minutes.
Stir in the parsley, lemon zest, and 1 tablespoon lemon juice, then taste and add a small pinch of salt if needed before serving.
