Tuna, Olive & Caper Rigatoni

Ingredients

• 400 g dried rigatoni
• 320 g tinned tuna in olive oil
• 400 g tinned chopped tomatoes
• 80 g green olives
• 2 tbsp capers
• 3 clove garlic cloves
• 1 tsp dried oregano
• 2 tbsp olive oil

Method

1. 1

   Cook the rigatoni in a large pan of salted boiling water until al dente.

2. 2

   Heat the olive oil in a saucepan and fry the garlic and oregano for 1 minute.

3. 3

   Add the chopped tomatoes, olives and capers. Simmer for 10 minutes, stirring occasionally.

4. 4

   Flake in the tuna with its oil and stir through for 2 minutes. Season to taste.

5. 5

   Drain the pasta and toss through the sauce, adding a splash of pasta water to bring it together.

6. 6

   Serve immediately, perhaps with a green salad on the side.