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Prep time
30 mins
Cooking Time
20 mins
Serves
2
Ingredients
- 200 g pasta, any kind
- 1 shallot, minced
- 1 clove garlic, minced
- 1 tsp red pepper flakes
- 4 tinned salted anchovy fillets
- 1 tin whole tomatoes (400 g)
- 4 stems basil, leaves coarsely chopped
- 2 tsp red wine vinegar
- 1 tsp capers
- 1 tbsp Taggiasca olives
- 6 cherry tomatoes, halved
- 2 tins MSC certified tuna in olive oil, drained (drained weight 100 g per tin)
- Olive oil
- Salt and pepper
Photo credit: David Loftus
Method
- Heat a splash of oil in a frying pan over a medium heat and fry the shallot and garlic for 2 minutes until soft. Add the red pepper flakes and anchovy fillets. Allow the anchovies to ‘melt’.
- Now add the tinned tomatoes and mash with a potato masher. Add half the basil and the red wine vinegar. Mix well and simmer gently over a low heat.
- Fill a pot with plenty of salted water and bring to a boil over a medium heat. Prepare the pasta according to the instructions on the packaging.
- Now stir the capers and olives into the tomato sauce. Add the cherry tomatoes and stir these in as well.
- Mix the drained tuna into the pasta and season the sauce with salt and pepper if desired. If the sauce is too thick, add a few spoonfuls of the cooking water from the pasta.
- Drain the pasta and mix the pasta and sauce together.
- Serve the pasta with the remaining basil and some freshly ground black pepper.
https://www.msc.org/en-us/what-you-can-do/sustainable-recipes/recipe/pasta-with-tuna
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