GNOCCHI PUTTANESCA WITH TINNED TUNA, TOMATO AND OLIVES
Prima donna pasta! This easy gnocchi puttanesca with sustainably caught tuna is the perfect family meal. Quick, easy, affordable and delicous.
Heat a good dash of olive oil in a frying pan over medium heat and fry the garlic and shallots in 2-3 minutes until soft.
Add the tomatoes and let them simmer for 4-5 minutes until soft.
Meanwhile, bring a pan with plenty of water to the boil, add the gnocchi and cook them according to the instructions on the package - when the pasta floats to the water surface, it is ready.
Add the olives and the tomato sauce to the shallot-tomato mixture, bring to the boil and simmer for a few minutes over low heat. Stir in the drained tuna and season with salt and pepper.
Drain the gnocchi in a colander and then gently stir it into the tomato sauce. Divide the gnocchi over the plates, put the basil leaves on top it and sprinkle some olive oil over.
- 2 garlic cloves
- 2 shallots, peeled, finely chopped
- 250 g cherry tomatoes, in halves
- 650 g gnocchi
- 100 g olives, no pit
- 1 can of tomato sauce (350 g)
- 2 tins Fish Tales tuna in olive oil, drained
- two hands full of basil leaves