Bonito Tuna & Black Olive Pasta with Feta

Enjoy the full flavour of Bonito Tuna in this fresh and simple recipe. The saltiness of the black olives and cheese perfectly complements the sweetness of the tuna. Don't be tempted to use cheap tinned tuna though!
Serves 6
25 minutes
Ingredients

250g can Arroyabe Bonito Del Norte in olive oil

180g drained (340g jar) Himafesa Black Olives

1 tin (400g) La Fragua Chopped Tomatoes

100g Feta or Halloumi cheese

3 cloves Garlic (crushed)

1/2 teaspoon Oregano

Salt & Pepper to taste

1 small Onion

300g Pasta of Choice

1 tablespoon Olive Oil or Butter

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Directions

1.Dice the onion and lightly crush the garlic with the flat of a knife, sauté in the oil and/or butter until soft.

2.Lightly crush the olives with the flat of the knife to free the inner pit, add to the onions and gently fry for about 5 minutes.

3.Crumble the feta and set aside.

4.Cook the pasta as per pack instructions and set aside.

5.Add the chopped tomatoes to the sauce and reduce by a third.

6.Add the tuna which has been broken into small pieces, combine with the pasta.

7.Serve straight away, topped with the crumbled feta and oregano.