A quick no-cook sauce for a pasta. Spaghetti tossed in a tuna-caper-olive pesto with cherry tomatoes and for greens fans, top with arugula. The perfect midweek healthy and easy meal.
1jar or tin albacore tuna packed in olive oil,drained and flaked (I used a 190 g jar)
2tablespoonscapers (brined)(50 g), finely chopped
6pitted green olives,finely chopped
pinchof cayenne pepper
sea salt and freshly ground pepper,to taste
extra-virgin olive oil,as needed
15-20cherry tomatoes,diced (optional)
Fill the large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente.
Meanwhile, in a medium bowl, add the shallot, garlic, tuna, capers, and olives. Season with a pinch of cayenne and salt and pepper. Using a fork, mix together until well combined. Stir in a little olive oil. Continue to add more olive oil until the pesto reaches the desired consistency. It should become a smooth-ish paste.
Drain the pasta and toss with the pesto. Transfer to two serving plates, garnish with parsley and finish with a dribble of olive oil (and cherry tomatoes, if using) Enjoy!
I have a dried red chili pepper grinder, so I like to add a little fresh ground red chili pepper for an extra kick.