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Tuna Pasta

Serves 4-6

olive oil 6 to 8 anchovies – slightly mashed using a knife or fork 2 cloves garlic – crushed 1 tspn chilli flakes 10 capers – chopped 1 x med tin (420gm) whole or crushed tomatoes

1 x 420gm tin tuna in oil (the oil adds extra flavour to the sauce – we use Sirena brand) 1 to 2 tblspns parsley – chopped (or to taste) (use dried parsley in place of fresh) Salt & pepper to taste Pasta noodles, shells or similar– cooked, hot

Method

Drain the oil from the tuna into a pan.
Cook the garlic and chilli in hot oil, but don't burn it (if need be add a little extra olive oil).
Add the capers, stir.
Add tomatoes (smash up the whole tomatoes), stir and heat.
Add tuna (don't break it up too much). Stir.
Add parsley, salt & pepper to taste.
Add hot, cooked pasta, stir gently through to mix.
Serve topped with Parmesan cheese and crusty fresh bread (if you’ve got it!).


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