Pasta with Tuna, Capers and Anchovies

This dish can be made without the addition of tomatoes - does heat the oil, and at the other ingredients and heat through gently before tossing with a pastor a beautifully piquant dish that serves four

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

400 gcanned tuna fish in oil
2 tablespoonsolive oil
2garlic cloves crushed
800 gcan chopped tomatoes
6canned anchovy fillets drained
2 tablespooncapers in vinegar, drained
2 tablespoonschopped fresh basal
450 grigatoni, penne or garganelle
to tasteSalt and ground black pepper
Fresh basil sprigs to garnish

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Steps

1

Drain the oil from the can of tuna fish into a large saucepan, add the olive oil and heat gently until the old mixture stop spitting
2

At the garlic and fry until golden.
3

Stir in the tomatoes and simmer for about 25 minutes until thickened
4

Flake the tuner and cut the anchovies in half
5

Stir into the sauce with the capers and chopped basal then season well
6

Cook the pasta in plenty of boiling salted water for 8 to 10 minutes and or until al dente.
7

Drain well and toss with the source
8

Garnish with fresh basil sprigs