Puttanesca pasta salad


300g penne pasta
250g cherry tomatoes, quartered
1 clove garlic, thinly sliced
Grated zest 1 lemon
75g pitted black olives
2 tbsp nonpareille capers, drained and rinsed
1 tbsp Taste #5 Mediterranean Recipe Umami Paste
1 tbsp extra virgin olive oil
200g can tuna steak in spring water, drained and flaked
140g bag wild rocket


1. Cook the penne in boiling salted water for 10 minutes, until just tender. Put the tomatoes, garlic, lemon zest, olives and capers in a large bowl and stir in the umami paste and olive oil.

2. Drain the pasta and refresh under cold running water. Stir into the tomato mixture to combine. Gently fold the tuna and rocket through the pasta salad and check and adjust the seasoning. Serve straight away.

Cook’s tip

For a vegetarian dish filled with umami flavours try Taste #5 Vegetarian Far Eastern Recipe Umami Paste stir fried with udon noodles and crunchy vegetables.

  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Total time: 25 minutes 25 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,751kj/415kcals
Fat 10.6g
Saturated Fat 1.7g
Carbohydrate 58.5g
Sugars 4g
Salt 2.5g

4.9g fibre 21.4g protein

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5 stars

Average user rating Based on 2 ratings

This recipe was first published in Tue Jul 01 15:39:20 BST 2014.