By Laura :: G-Fresh Spices :: Black Squid Ink Pasta with Tuna
500g Black Squid Ink Pasta
1 tablespoon Extra Virgin Olive Oil
1 brown onion, finely chopped
1 tablespoon G-Fresh Oregano Leaves
1 tablespoon G-Fresh Garlic Granules
500g (1 can) Diced Tomatoes
1 1/2 tablespoons drained Capers
1/2 cup (75g) drained Pitted Kalamata Olives, halved
240g Tuna in Olive Oil, drained
1 tablespoon flat-leaf parsley, chopped
Flat-leaf parsley leaves, to serve
Cook the pasta in a saucepan of boiling water following packet directions. Drain, reserving 1/4 cup (60ml) of the cooking liquid.
Meanwhile, heat the oil in a frying pan over medium heat. Add the onion cook until soft. Add the garlic granules and oregano leaves and stir in the diced canned tomatoes.
Stir in olives and capers. Reduce heat to low. Simmer for 5 mins. Stir in the tuna and chopped parsley. Cook for 2 mins or until tuna is heated through. Season.
Add the pasta and reserved cooking liquid to the tuna mixture and toss to combine. Divide among serving bowls and top with parsley leaves.