Luciano Pavarotti cooks some post-concert pasta (Photo by David Rubinger/CORBIS/Corbis via Getty Images)
Legend has it the great tenor had bowls of tuna pasta secreted around the wings whenever he performed at Covent Garden.
For this recipe you only need 5 ingredients pasta, capers, tomatores, oregano and a jar of tuna
Ingredients
300g dried pasta
4 heaped teaspoons baby capers
500g cherry tomatoes
1 tablespoon dried oregano
1 x 220g jar of tuna in olive oil, from sustainable sources
Method
Cook the pasta in a pan of boiling salted water according to the packet instructions.
Meanwhile, place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Add the capers, fry until super-crispy, then scoop out and leave aside
Halve and add the tomatoes, then sprinkle in most of the oregano.
Drain and flake in the tuna, add 2 ladlefuls of pasta cooking water, and simmer
Drain the pasta, reserving a mugful of cooking water, then toss the pasta into the tuna pan, loosening with a splash of reserved cooking water, if needed.
Taste, season to perfection with sea salt and black pepper, then serve up. Sprinkle over the crispy capers and the remaining oregano and drizzle with 1 teaspoon of extra virgin olive oil
ENJOY