Sicilian Tuna Pasta

Hi, this recipe is from Jamie Oliver's '5-ingredients, Quick and Easy Food' Cookbook you can also access it online here. As well as this, you will also need seasoning and olive oil in addition to the 5 ingredients. This recipe was very quick and easy to make and wasn't too involved either; I had time to lay the table and get out plates while everything was cooking. Additionally, I served this with some peas and sweetcorn and they went really well with the sauce as I mixed mine into the pasta. This dish was really nice with tagliatelle but you can definitely use whatever pasta you have in the cupboard. Enjoy!!!

Dietary Info:

-Contains Gluten {You can use G-F pasta and it will work fine}
-No Nuts
-Dairy-Free
-Unsuitable for Vegans {See below}
-Unsuitable for Vegetarians {You can use a meat substitute or lentils instead of tuna}

Nutritional Information:
Calories - 411
Fat - 9.6g
Sat Fat - 1.3g
Protein - 24.3g
Carbs - 60.7g
Sugar - 6.2g
Salt - 1.1g
Fibre - 3.4g

Serves: 4
Cooks in: 14mins {May take a bit longer with prep included and if the pasta is taking a bit longer}
Difficulty: Not too tricky

Ingredients:
-300 g dried pasta shells {I used 250g of tagliatelle pasta}
-4 heaped teaspoons baby capers
-500 g ripe mixed-colour cherry tomatoes
-1 tablespoon dried oregano , ideally the flowering kind {I used mixed herbs as it had dried oregano in it}
-1 x 220 g jar of tuna in olive oil , from sustainable sources {I used 2x145g tins of tuna in olive oil, drained}

Method:
1:Cook the pasta in a pan of boiling salted water according to the packet instructions. {I didn't use salted water, check if it's ready by taking out one piece of pasta and trying it, if it is still a bit chewy, put it back on for a bit longer, the sauce will keep}
2:Meanwhile, place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Add the capers, fry until super-crispy, then scoop out and put aside, leaving the fragrant oil behind. {Most of my oil evaporated so I added in an extra drop to make the sauce}
3:Halve and add the tomatoes, then sprinkle in most of the oregano. {I did all of it, then added a little extra sprinkle on top}
4:Drain and flake in the tuna, add 2 ladlefuls of pasta cooking water, and simmer until the pasta is done.
5:Drain the pasta, reserving a mugful of cooking water, {You can use the ladle to fill a mug} then toss the pasta into the tuna pan, loosening with a splash of reserved cooking water, if needed. {If you have younger children, who are a bit picky, you can serve the sauce on the side}
6:Taste, season to perfection with sea salt and black pepper, then dish up. Sprinkle over the crispy capers and the remaining oregano from a height, drizzle with 1 teaspoon of extra virgin olive oil, and tuck in.