This clever Julie Le Clerc recipe uses only a few ingredients and takes less than 10 minutes to prepare. While it is fabulously simple, this dish is still packed full of flavour - making it a wonderful option for a weekday dinner, or when you have guests over at short notice, as almost all of the ingredients can be kept in the pantry, ready for when you need them.
Serves 4
530g jar Sabato puttanesca pasta sauce
120g baby spinach leaves
300g can Callipo Yellowfin tuna in oil, drained and flaked
¼ cup Salvagno pitted olives in oil
2-3 Tbsp Pons capers in brine, drained
400g Sabato Gluten-free tomato gnocchi
Pour pasta sauce into a large saucepan. Bring just to the boil then add the spinach, turn down the heat; simmer for 1-2 minutes until wilted. Add tuna, olives and capers and cook gently for a minute to just warm through.
Cook gnocchi in plenty of boiling salted water for 2-3 minutes or until the pasta rises to the top of the water indicating it is cooked. Drain well.
Add drained gnocchi to the sauce, toss well and season with salt and pepper to taste. Serve immediately while piping hot.
Recipe by Julie Le Clerc
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