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

By: Gennaro Contaldo

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This recipe is classed as easy

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Prep time:
20 mins
Cook time:
15 mins
Serves:
4

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

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Ingredients

  • 400 g pasta
  • 320g tinned tuna, in olive oil
  • 2 cloves Garlic, lightly crushed, but left whole
  • 16 large green olives, finely sliced
  • 1 Oranges, zest, cut into fine strips, and juice
  • 2 medium Oranges, peeled and segmented
  • 1 pinch black pepper, to taste
  • 1 dash of extra virgin Olive oil, for drizzling
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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.

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