Vegan ‘tuna free’ puttanesca pasta

The perfect dish for a super-quick, mid week meal that’s full of flavour.

Serves: 2
Cooking time: 7-10 mins
Preparation time: 7 mins


  • 1 pot of Seabloom ‘Tuna Free’ Flakes (100g)
  • 250g pasta (linguine is best, but spaghetti will also work well)
  • 175g cherry tomatoes, washed and halved
  • 35g pitted olives, halved
  • 20g capers
  • 1 handful of finely chopped parsley + some for serving 
  • 1 tbs olive oil
  • salt and pepper to taste
  • fresh lemon juice to serve


  1. Bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions.
  2. Meanwhile, warm the oil on a medium-high heat in a large frying pan. Add the Seabloom 'Tuna Free' Flakes (straight from frozen), cherry tomatoes, olives and capers and stir for a minute or so.
  3. Add a splash of pasta water, put the lid on the pan and cook for a further 3-4 minutes until the tomatoes cook down a little and the Seabloom 'Tuna Free' Flakes are completely defrosted and warmed through.
  4. Season to taste and keep on a very low heat until ready to serve.
  5. When the pasta is al dente, add another splash of cooking liquid, ¾ of the parsley and the drained pasta to the tomato sauce and stir to ensure the pasta is fully coated.
  6. Serve immediately with a squeeze of lemon juice and a sprinkling of the remaining parsley.

Top tip

If you like things a little spicier, add ½ teaspoon of crushed chilli flakes to the pasta sauce.