Orecchiette with Tuna, Olives and Sun-Dried Tomatoes

This pasta dish celebrates the flavours of the Mediterranean and it only takes 15 minutes to make. Sun-dried tomatoes and olives are natural flavour bombs and an easy win to create incredible dishes. Here I combined them with a bit of chilli, fresh parsley and tuna fillets to make a quick and easy pasta that will save your last minute week night meal. To make it vegan you can leave out the tuna out and it’s still delicious, or you can replace it with chickpeas instead.

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This pasta dish celebrate the flavors of the Mediterranean. Tuna, olives, and sundried tomatoes is an incredible combination. Let me show you how to make this quick and easy 15 minutes pasta dish. Chop all of these ingredients nice and fine to create a flavor bomb srito. Now bring them in the middle of the chopping board all together and give it a final chop. In a frying pan, a generous drizzle of extra virgin olive oil. And while the pasta cook, gently fry the chopped ingredients. Cook it like this gently for about three to five minutes until fragrant. And then add a little of pasta water. And now going with the tuna. Break down the tuna fillets, but not too much. I’m using tuna here, but if you want to make it vegan or vegetarian, just keep the tuna and is delicious as it is. Or if not, you can use chickpeas. A little bit more of pasta water and then straight in with your aroma of this pasta is just incredible. Give it a good toss and add some pasta water and a touch of olive oil if you need it. And it’s incredible how much you can deliver in just 15 minutes. A little parsley to garnish. Give it a try and let me know what you think. Enjoy.