Quick and Easy Tuna Puttanesca
Somehow it is Thursday again, I am not quite sure how that happened! It is Little Whisk's third birthday on Saturday so I have been busy arranging gifts and deciding what sort of cake that I should make (vanilla caramel sponge with strawberry swiss meringue buttercream is the winner I think), I can't believe that she is going to be three, the past year has flown passed in a bit of a blur, to be honest. At the same time as thinking about her birthday, I am also putting a lot of thought into what to do with the blog going forward. The past year I have been focussed on building up some content and improving my photography (both still a work in progress) but I now feel that I need to give the site more of a clear direction and a better look and feel. In keeping with what I am trying to implement in our day to day lives, I am hoping to focus more on healthy recipes that are quick and easy to make. I would love to hear from you if there is anything in particular that you would like to see more of on The Wee Scottish Whisk.
Here is a quick and easy pasta recipe that is a weeknight favourite in our house. It's great because most of the ingredients are things that you may already have in the cupboard. Quick to throw together but really flavoursome.
1 Onion, finely chopped
2 Cloves of garlic, crushed
2 Tbsp Olive oil
4 Anchovy fillets (from a can)
1 Tin of chopped tomatoes
2 Tbsp Capers
100g Black olives
1 200g Can of tuna in olive oil (150g drained weight)
160g Dried penne pasta
S&P to taste
- Put a pan of salted water on to heat for the pasta.
- Heat the oil in a frying pan and fry the onion and garlic for 5 minutes, until starting to soften.
- Add the anchovy fillets to the pan and stir for a few minutes, you will see that they start to disintegrate quickly.
- Add the capers and fry for a few more minutes
- Add the tin of tomatoes, bring to the simmering point and allow to simmer for 10 minutes.
- Whilst the sauce is simmering add your pasta to the, now boiling, water and cook to the packet instructions.
- When the pasta is nearly ready drain the tuna and add to the sauce alongwith the olives. If the sauce has thickened too much add a couple of spoonfuls of the pasta cooking water to loosen in.
- Season to taste, bearing in mind that the anchovies and capers are already quite salty.
- Drain the pasta and mix with the sauce.