Pasta with Tuna, Capers and Anchovies Recipe

This piquant sauce is perfect for impromptu suppers - vary it according to what is in your cupboard. Add sliced peppers and garlic, or substitute canned artichoke hearts and olives for the tuna, anchovies and capers.

400 g/ 14 oz
30 ml/ 2 tbsp
2
750 g/ 1 3/4 lb
6
30 ml/ 2 tbsp
450 g/ 1 lb
 

canned tuna fish in oil
olive oil
garlic cloves, crushed
Canned chopped tomatoes
canned anchovy fillets, drained
capers in vinegar, drained
garganelle, penne or rigatoni
salt and ground black pepper
fresh basil sprigs, to garnish

Method:

1. Drain the oil from the tuna into a saucepan, add the olive oil and heat gently until it stops "spitting".

2. Add the garlic to the pan and fry over a gentle heat, stirring, until golden. Stir in the tomatoes and simmer for 25 minutes, until thickened.

3. Flake the tuna and cut the anchovies in half. Stir into the sauce with the capers and chopped basil. Season well.

4. Cook the pasta in plenty of boiling salted water according to the manufacturer's instructions. Drain well and toss with the sauce. garnish with fresh basil sprigs.

SERVES 4

 

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