375 g angel hair pasta
1 tbsp olive oil
1 small red onion, finely chopped
2 cloves garlic, crushed
½ cup white wine
2 x 400 ml jars arrabiatta pasta sauce
¾ cup pitted kalamata olives, chopped
2 tbsp drained capers, rinsed
Cracked black pepper, to taste
425 g can Sirena tuna in chilli oil, drained
50 g baby rocket leaves
¼ cup chopped fresh parsley
Lemon wedges, to serve
- Cook pasta in a large saucepan of boiling, salted water until tender. Drain well. Cover to keep warm.
- Heat oil in a large saucepan over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add wine. Bring to boil. Simmer until reduced by half. Add sauce, olives and capers. Season with pepper. Cook, stirring occasionally, for 5 minutes.
- Using a fork, break tuna into smaller pieces. Add to sauce. Stir gently until heated through. Transfer to a large bowl. Add rocket, parsley and pasta. Toss to combine.
- Serve hot tuna arrabiata with lemon wedges.