Seabloom Tuna Free Puttanesca Pasta

Seabloom

Recipe provided by Seabloom.

Serves: 2
Cooking time: 7-10 mins
Preparation time: 7 mins

Ingredients

  • 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
  • 20g capers
  • 1 handful of finely chopped parsley + some for serving
  • 1 tbs olive oil
  • salt and pepper to taste
  • fresh lemon juice to serve

Preparation

  1. Bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions.
  2. 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.
  3. 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.
  4. Season to taste and keep on a very low heat until ready to serve.
  5. 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.
  6. Serve immediately with a squeeze of lemon juice and a sprinkling of the remaining parsley.

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part. Will you join them?