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Black Squid Ink Pasta with Tuna

Yields2-4 peoplePrep Time15 minsCook Time20 minsTotal Time35 mins

This delicious recipe was created for G-Fresh by Laura from @_adelady and @pieces_of_me

 500g black squid ink pasta
 1T extra virgin olive oil
 1 brown onion (finely chopped)
 1T G-Fresh Oregano Leaves
 1T G-Fresh Garlic Granules
 500g (1 can) diced tomatoes
 1 1/2T capers (drained)
 1/2C (75g) pitted Kalamata olives (drained and halved)
 240g tuna in olive oil (drained)
 1T fresh flat-leaf parsley (chopped)
 Flat-leaf parsley leaves (to serve)

Cook the pasta in a saucepan of boiling water, following packet directions. Drain but reserve 1/4 cup (60ml) of the cooking liquid.


Meanwhile, heat the oil in a frying pan over medium heat. Add the onion and cook until soft.


Then, add the G-Fresh Garlic Granules and G-Fresh Oregano Leaves, then stir in the diced tomatoes.


Stir in olives and capers before reducing heat to low. Simmer for 5 minutes.


Stir in the tuna and chopped parsley. Cook for 2 minutes or until tuna is heated through. Season to taste.


Add the pasta and reserved cooking liquid to the tuna mixture and toss to combine. Divide among serving bowls and top with parsley leaves.

Nutrition Facts

Serving Size 2-4 people