Serves 2

  • Pappardelle - about 400g
  • Passata - about 300g (or chopped tomatoes)
  • Half tin of tuna in spring water or brine (chunks or flakes are best)
  • Small jar vongole (clams) in brine 130g with water, 65g drained weight)
  • Teaspoon of capers
  • One clove garlic crushed or chopped
  • One courgette cut into half-inch rounds
  • Linguine or spaghetti are also good
  • If no vongole are available use the whole tin of tuna


  • 1 Put a large pan of water on to boil and cook pasta according to instructions
  • 2 Put tomatoes and liquid drained from the vongole and tuna into a dry frying pan to start simmering and reducing
  • 3 Add garlic and capers, continue to reduce
  • 4 Take two tablespoons of sauce and put into a small saucepan with courgettes and simmer
  • 5 When pasta is cooked to your liking add tuna and vongole to the tomato and stir in
  • 6 Drain pasta and stir into sauce in the pan.
  • 7 Add salt and pepper to taste
  • 8 Serve

Can be garnished with fresh herbs eg basil or tarragon or parsley

Try something else?