Puttanesca Pasta Salad
Prepare 15 mins
Cook 10 mins
300g penne pasta
250g cherry tomatoes, quartered
1 clove garlic, thinly sliced
Grated zest 1 lemon
75g pitted black olives
2 tbsp capers, drained and rinsed
1 tbsp tomato paste
1 tbsp extra virgin olive oil
200g can tuna steak in spring water, drained and flaked
140g wild rocket
Cook the penne in boiling salted water for 10 minutes, until just tender. Put the tomatoes, garlic, lemon zest, olives and capers in a large bowl and stir in the umami paste and olive oil.
Drain the pasta and refresh under cold running water. Stir into the tomato mixture to combine. Gently fold the tuna and rocket through the pasta salad and check and adjust the seasoning.
Serve straight away.
Recipe and photo courtesy of Waitrose.