Cooking time: 7-10 mins
Preparation time: 7 mins
1 pot of Seabloom ‘Tuna Free’ Flakes (100g)
250g pasta (linguine is best, but spaghetti will also work well)
175g cherry tomatoes, washed and halved
35g pitted olives, halved
1 handful of finely chopped parsley + some for serving
1 tbs olive oil
salt and pepper to taste
fresh lemon juice to serve
Bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions.
Meanwhile, warm the oil on a medium-high heat in a large frying pan. Add the Seabloom ‘Tuna Free’ Flakes (straight from frozen), cherry tomatoes, olives and capers and stir for a minute or so.
Add a splash of pasta water, put the lid on the pan and cook for a further 3-4 minutes until the tomatoes cook down a little and the Seabloom ‘Tuna Free’ Flakes are completely defrosted and warmed through.
Season to taste and keep on a very low heat until ready to serve.
When the pasta is al dente, add another splash of cooking liquid, ¾ of the parsley and the drained pasta to the tomato sauce and stir to ensure the pasta is fully coated.
Serve immediately with a squeeze of lemon juice and a sprinkling of the remaining parsley.
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