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Prep time: 5 minutes

Cook time: 15-20 minutes

Serves: 4

What you need:

  • 80 ml extra virgin olive oil      

  • 2 cloves garlic, finely sliced

  • 1&½ tsp fennel seeds, roughly ground

  • Pinch of sea salt

  • 400g cherry or grape tomatoes

  • freshly ground black pepper

  • 3 x 95g cans of SIRENA Puttanesca tuna

  • 2Tbsp fresh oregano

  • 340g Barilla Gluten Free spaghetti, cooked as per packet instructions

  • 1tsp chilli flakes, optional

  • 40ml extra virgin olive oil

  • 2Tbsp grated pecorino


To make Low FODMAP:

  • Omit garlic and use garlic infused oil

  • Due to garlic content Sirena Puttanesca tuna is High FODMAP, you could use Sirena Tuna in olive oil instead


Step 1: Cook the pasta as per packet instructions.

 Step 2: Heat 40ml oil in a large frypan over low heat and add the garlic, follow in with fennel seed and cook for a couple of minutes. Cut half the tomatoes in half and add both the whole and halved tomatoes to the pan and turn up the heat to medium.  Cook just to soften the tomatoes, about 8 minutes.

 Step 3: Add the cans of Serena puttanesca tuna to the tomatoes and cook for a few minutes just to heat. Add half the fresh oregano, season to taste.

 Step 4: Stir through the cooked pasta along with another 40ml extra virgin olive oil and plate individually or in a share bowl. Scatter over the remaining oregano leaves and serve with pecorino.