Penne facili con tonno e pomodoro

Ingredienti

• 200 g (7 oz) penne pasta
• sea salt
• generous splash light oil
• 40 g (1 1/2 oz) Opies cocktail onions
• 1 large garlic clove
• 40 g (1 1/2 oz) Opies capers
• 250 ml (8 3/4 fl oz) passata
• 1 x 145g (5 oz) tinned tuna in brine
• freshly ground black pepper
• 2 dashed Worcestershire sauce

Preparazione

1. 1

   Cook the pasta in a pan of salted water until just tender, as per the packets instructions. I find it is ready around 18 minutes. Reserve a little of the cooking water while draining.

2. 2

   Meanwhile, to make the sauce heat a generous splash oil in a large frying pan set over a medium heat. Drain and quarter the cocktail onions before adding them to the pan. Gently fry for about 5 minutes until they’re soft and starting to turn golden and slightly caramlised.

3. 3

   Peel and finely slice the garlic clove. Add it to the pan and cook for a further minute until aromatic, before adding the capers, and cooking for a minute more.

4. 4

   Stir the passata into the pan, heating until just bubbling, seasoning with a little salt and pepper. Drain the tuna and stir it into the sauce.

5. 5

   Add the drained pasta, again stirring into the sauce, adding a little of the cooking sauce if need by to loosen the sauce and help it cling to the pasta shapes.

6. 6

   Season to taste before removing from the heat and dividing between two warm bowls.