Ingredients
- 3 cups dried bow-tie pasta
- ½ onion, finely chopped
- 2 celery & 2 garlic cloves, finely chopped
- 1 tbsp capers, finely chopped
- ¼ cup sun-dried tomatoes, chopped
- ½ tsp chili flakes
- 6 tomatoes, roughly chopped
- 1 can (179 g) of tuna, drained
- juice of half a lemon
- ¼ cup flat-leaf parsley, chopped
- sea salt and ground black pepper
- knob of butter
Instructions
- Bring 8 cups of water to boil in a medium-sized pot. Add 2 tablespoons of salt, then the pasta. Cook to al dente per package instructions.While pasta is cooking, bring a medium-sized skillet to temperature on medium-high heat and add butter. When butter is melted and begins to bubble, add onions, celery and garlic and cook until tender.
- Add capers, sun-dried tomatoes and chili flakes and sauté for 2 minutes. Add tuna followed by tomatoes tossing in the pan until tomatoes are just tender.
- Strain cooked pasta and place into a medium-sized bowl. Pour sauce over pasta and add lemon juice. Season with salt and pepper to taste. Add parsley, toss and serve.