Ingredients
Ingredients
400g pasta bows
6 tbsp extra-virgin olive oil
2 garlic cloves, crushed
2 x 200g cans tuna, drained
85g pitted olives, halved
2 tbsp capers, rinsed
small bunch flatleaf parsley, roughly chopped
Tip
A different pasta shape
Match your sauce with a suitable pasta shape. Smooth pastas, such as spaghetti and linguine, go best with light, thin sauces; pastas with holes or ridges, such as fusilli and penne, are better for chunkier sauces.
Direction
Cook pasta following pack instructions. Drain, reserving a few tablespoons of water in the bottom of the pan. Return the pasta to the pan over a low heat, stir in the olive oil and garlic and allow to infuse for 1 min. Toss through the remaining ingredients, season and serve.