You might break your own speed record in the kitchen.


  • 350 g tagliatelle or spaghetti
  • 2 tblsp olive oil
  • 0.5 chopped onion
  • 2 cloves crushed garlic
  • 250 ml cream
  • 2 tblsp sundried tomato paste
  • 400 g tuna in oil (drained)
  • 120 g frozen peas
  • 1 tblsp chopped parsley
  • 100 g cherry tomatoes
  • 2 tsp capers


  • Cook pasta in boiling, salted water until al dente.
  • Drain and toss with half the olive oil.
  • Heat the remaining oil in a frying pan, add the onion and cook for 2 minutes until soft. Add the garlic and cook for a further 30 seconds.
  • Stir in the cream and sundried tomato paste.
  • Add the tuna and peas and reduce for 1 minute.
  • Stir in half the parsley with tomatoes and capers.
  • Add pasta and season.
  • Toss lightly and serve sprinkled with remaining parsley.

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