Spaghetti with Tuna
There are days when we crave a delicious pasta dish without spending too much time in the kitchen. This tuna pasta is an easy and satisfying option, perfect for everyday meals. It has a Mediterranean character, a lovely depth of flavour and a delicious sauce that coats the pasta beautifully.
Ingredients
- 250 grams spaghetti or spaghettini
- 3 Tbsp olive oil
- 6 anchovy fillets finely chopped
- 3 garlic cloves finely chopped
- ¼ tsp chilli flakes
- 300 grams fresh tomatoes diced
- 3 spring onions finely chopped
- 40 grams pitted black olives sliced
- 40 grams capers drained
- 3 Tbsp fresh parsley finely chopped
- 1 × 160 grams can of tuna drained
Instructions
- Cook the spaghetti in plenty of salted boiling water for 1 minute less than the time indicated on the packet. Drain, reserving ½ cup of the pasta cooking water.
- In a large frying pan, sauté the anchovy fillets with the garlic and chilli flakes, stirring until the garlic turns golden. Add the fresh tomatoes, salt and pepper, and bring to a simmer until the tomatoes begin to release their juices.
- Add the spring onions, olives and capers, and stir well to combine. Pour in the reserved pasta water and bring the mixture back to a simmer. Add the spaghetti, parsley and tuna, then toss well to allow the flavours to come together.
- Serve immediately, drizzled with a little olive oil.
Notes
You can also prepare this pasta dish with penne, fusilli or another short pasta shape and serve it at room temperature.