Simple summer tomato tuna summer pasta x Garofalo pasta

This tomato tuna pasta dish is the only pasta recipe that you will want to eat this summer. No cooking is needed. However great quality ingredients are important to enjoy the best of these Mediterranean flavours.

Summer tomato tuna pasta

When it comes to cooking throughout the summer, it’s not always convenient to spend hours in the heat of the kitchen. However, you can still enjoy amazing food with minimal cooking involved and this recipe is a fab example of what you can create at home easily without breaking a sweat.

As well as tomatoes, which are in season in the UK, and a couple of other fresh ingredients, this tomato tuna pasta recipe requires the best of store cupboard ingredients. Tuna, capers, olives, pasta and extra-virgin olive oil. The better the quality, the better the flavours. So as a last-minute dinner, it’s perfect if you’re well stocked up. Plus served warm or at room temperature, that’s entirely up to you.

Trust me it’s the only pasta recipe you’re going to want to eat all summer.

Garofalo

If you’re a fan of ‘fusilli’, those pasta spirals for summer salads, well let me tell you there is a new shape in town. For this dish, I am using RICCIOLI. An unusual shape but is perfect as its curves and crevices collect all the wonderful ingredients in this plate of pasta. Not commonly found, you don’t have to worry as Garofalo has this unique shape in their pasta range and can be ordered at Amazon Uk, or Ocado.

Using only the best quality semolina flour, Garofalo pasta has a high protein content, which helps retain starch, hold its shape and give that perfect ‘al dente’ texture that we should all be looking for.

Secondly, Garofalo pasta is bronze-died, which gives the pasta a rough, porous surface making it perfect for sauces to bind and cling to regardless of the texture.

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Ingredients

• 250g Garofalo Riccioli pasta

• 400g cherry tomatoes on the vine, quartered

• 1 garlic clove, finely chopped

• Fresh basil

• 160g good-quality tinned tuna (in olive oil), drained

• 80g black kalamata olives, halved

• 2 tbsp capers, in brine

• 1/2 lemon, juice

• Extra-virgin olive oil

• Sea salt

• Black pepper

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Directions

• First, fill a large saucepan with water and bring it to a boil. Season generously with sea salt and cook the pasta al-dente. Garofalo Riccioli takes 11 minutes to cook.
• In the meantime, in a blender blitz half of the tomatoes, garlic, and a few leaves of basil, a tbsp of extra-virgin olive oil and a tbsp of pasta water. Taste and season as necessary. You are looking for a rough salsa consistency.
• When the pasta has cooked, drain into a colander and empty into a large salad bowl.
• Pour the tomato salsa on top along with the remaining quartered tomatoes.
• Add the tuna, olives and capers. Pour the lemon juice and another drizzle of extra-virgin olive oil.
• Toss everything together until evenly distributed and then finish with roughly chopped basil on top.

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