Tuna & tomato noodles







Cook Time

15-20 Min


  • 3 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • 2 dried red chillies, seeded and chopped
  • 1 large red onion, finely sliced
  • 175g/6oz canned tuna in oil, drained
  • 100g/4oz pitted black olives
  • 400g/14oz canned peeled plum tomatoes
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 350g/12oz fresh egg noodles such as fettucine
  • salt and freshly ground black pepper
  • Heat the oil in a large frying pan. Add the garlic and dried chillies, sauté for a few seconds, then add the onion. Sauté, stirring, for about 5 minutes until the onion softens.
  • Add the tuna and olives to the pan, and stir until well mixed. Stir in the tomatoes and any juices, and bring to the boil. Season with salt and pepper, add the parsley, then reduce the heat and simmer gently for about 5 minutes until the tomatoes have broken down.
  • Meanwhile, cook the noodles in lightly salted boiling water for 3–4 minutes until just tender. Drain well, toss the noodles with the sauce and serve immediately
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