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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)
1

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

2

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

3

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

4

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

5

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

6

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