Buffet Olives - Tuna-Puttanesca With Tomatoes, Garlic & Buffet Black Olives - The largest Table Olive producer in South Africa

Buffet Olives - Tuna-Puttanesca With Tomatoes, Garlic & Buffet Black Olives - The largest Table Olive producer in South Africa

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Tuna-Puttanesca With Tomatoes, Garlic & Buffet Black Olives

INGREDIENTS

1 x tablespoon olive oil 1 x tin Italian tomatoes (chopped) 1 x packet good quality Italian pasta (you can use any of your favourites here) 2 big garlic cloves (finely chopped) Half a medium-sized onion (chopped) A handful of Buffet Black Olives (pips removed & halved) 1 small can of tuna chunks in water(drained) A couple of capers (chopped) A quarter glass of white wine A pinch of dried Italian herbs (or to taste) Sugar Fresh basil leaves to garnish (torn) Parmesan cheese

METHOD

Bring a pot of water to the boil and add spaghetti when it starts to boil. Cook according to packet instructions or preferred taste. In the meantime, add your oil and onions into a medium pan or pot (medium heat) and cook until the onions are soft & translucent. Add your garlic being careful not to burn the garlic. Cook for a further minute. Add your chopped tomatoes, dried herbs and a little sugar (to taste) and bring to a hard bubble and cook for 3 min. Add your wine and cook for another 5 min. Add your drained tuna, turn down the heat and add your Buffet Olives and the capers. Add ground black pepper and salt (if needed) according to taste. Remove your pasta from the pot (with a pair of tongs) and add immediately to your sauce in the pan/pot without rinsing under cold water. Mix and serve immediately into bowls. Garnish with the cheese and torn fresh basil leaves. Serve and enjoy.

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INGREDIENTS

1 x tablespoon olive oil 1 x tin Italian tomatoes (chopped) 1 x packet good quality Italian pasta (you can use any of your favourites here) 2 big garlic cloves (finely chopped) Half a medium-sized onion (chopped) A handful of Buffet Black Olives (pips removed & halved) 1 small can of tuna chunks in water(drained) A couple of capers (chopped) A quarter glass of white wine A pinch of dried Italian herbs (or to taste) Sugar Fresh basil leaves to garnish (torn) Parmesan cheese

METHOD

Bring a pot of water to the boil and add spaghetti when it starts to boil. Cook according to packet instructions or preferred taste. In the meantime, add your oil and onions into a medium pan or pot (medium heat) and cook until the onions are soft & translucent. Add your garlic being careful not to burn the garlic. Cook for a further minute. Add your chopped tomatoes, dried herbs and a little sugar (to taste) and bring to a hard bubble and cook for 3 min. Add your wine and cook for another 5 min. Add your drained tuna, turn down the heat and add your Buffet Olives and the capers. Add ground black pepper and salt (if needed) according to taste. Remove your pasta from the pot (with a pair of tongs) and add immediately to your sauce in the pan/pot without rinsing under cold water. Mix and serve immediately into bowls. Garnish with the cheese and torn fresh basil leaves. Serve and enjoy.