You are here:

Pasta con tonno e arancia (pasta with tuna and orange)

Gennaro Contaldo from Great Food Bites
Gennaro Contaldo uses store cupboard ingredients to rustle up a speedy and simple supper with sensational results

Pasta con tonno e arancia (pasta with tuna and orange)

Method

1. Place a large saucepan of slightly salted water to boil and cook the pasta until 'al dente'.

2. For the sauce, drain the olive oil from the tinned tuna into a saucepan, and heat. Add the garlic, and fry until golden-brown, before removing from the pan and discarding. Leave the flavoured oil in the pan, toss in the olives and fry for one minute.

3. Drain the pasta and add to the pan with the olives. Stir in the orange juice and tuna. Remove from the heat and mix in the orange segments and zest. Season to taste with salt and freshly ground black pepper.

4. Drizzle with extra virgin olive oil and serve immediately.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 20 min
Cook: 15 min

Ingredients
400g dried pasta
320g canned tuna in olive oil
2 garlic cloves, lightly crushed, but left whole
16 large green olives, finely sliced
1 orange, zest, cut into fine strips, and juice
2 medium oranges, peeled and segmented
1 pinch salt and fresh ground black pepper, to taste
1 dash of extra virgin olive oil, for drizzling