About this recipe:This is a super-delicious pasta dish that everyone will enjoy. Vermicelli pasta is topped with tuna and olives in a tomato sauce. Enjoy with garlic bread and salad, if desired.
2 1/2 tablespoons olive oil
125g chopped onion
2 cloves garlic, chopped
1 (185g) tin tuna packed in water, drained
1 (400g) tin whole peeled plum tomatoes, chopped
85g black olives, halved
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
freshly ground black pepper to taste
800g tomato puree
450g uncooked vermicelli pasta
40g grated Parmesan cheese for topping
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:40min › Ready in:50min
Heat olive oil in a frying pan over medium heat. Stir in onion and garlic; cook until tender. Mix in tuna and tinned tomatoes; cook until heated through. Mix in olives. Season with basil, oregano and pepper. Cook and stir 5 minutes. Stir in tomato puree. Cover, reduce heat to low and simmer 30 minutes, stirring occasionally.
Bring a large pot of lightly salted water to the boil. Place pasta in pot and cook 4 minutes or until al dente. Serve topped with the sauce and sprinkled with Parmesan cheese.