Tomatoey Tuna & Pepper Pasta With Crispy Puttanesca Oil

Boil a full kettle

Peel and finely dice your red onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into small bite-sized pieces

Peel and finely slice (don't chop!) half your garlic

Finely chop (or grate) the remaining garlic

Chop your black olives into quarters

Crumble your feta into rough bite-sized pieces

Heat a pot with a generous drizzle of olive oil over a medium-high heat

Once hot, add your capers and chilli flakes (can't handle the heat? Go easy!) to the pot with the sliced garlic and chopped olives and cook for 2-3 min or until the garlic is fragrant and crispy

Once crisp, transfer to a bowl and set aside until serving (reserve the pot!) – this is your crispy puttanesca oil

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a drizzle of olive oil

Once hot, add your diced onion and chopped pepper to the pan and cook for 4-5 min or until beginning to soften

Meanwhile, wipe the reserved pot clean

Add your pasta to a pot of boiled water and bring to the boil over a high heat

Cook the pasta for 7-9 min (10-12 min for wholewheat) min or until cooked with a slight bite

Once done, drain the pasta, reserving a cup of the starchy pasta water

Reboil half a kettle

Once the onion and pepper have softened, add the chopped garlic to the pan with your tomato paste and 1 tsp [1 1/2 tsp] [2 tsp] of flour and cook for 1 min or until fragrant

Once fragrant, add your vegetable stock mix to the pan with 250ml [325ml] [425ml] boiled water and cook for 6-8 min or until the sauce has thickened

Drain your tuna

Once the sauce has thickened, add the drained tuna and cooked pasta to the pan with a generous pinch of pepper and give everything a good mix up until everything is coated in the sauce – this is your tomatoey tuna & pepper pasta

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry!