Ingredients

The following ingredients have 4 Servings
  • 6 oz pasta (170g (traditionally spaghetti but use as you prefer))
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 4 anchovy fillets
  • 14 oz chopped tomatoes ((1 can, or 1 ¾ cups/375g chopped fresh tomatoes))
  • 1/4 tsp red pepper flakes
  • 1/2 tbsp capers (drained)
  • 1/4 cup pitted kalamata olives
  • 3 oz Blue Harbor albacore tuna ((1 pouch - I suggest no salt added but as you prefer))

Instruction

  • Set your pasta to cook according to the packet instructions. Once cooked al dente drain and set aside.
  • Meanwhile, warm the oil in a medium skillet/frying pan over a medium heat. Crush the garlic and slice the anchovies. Add both to the pan and cook a couple minutes, stirring, until the anchovies start to melt.
  • Add the tomatoes and red pepper flakes, increase the heat and simmer, stirring occasionally and cook around 10 minutes until tomatoes are soft and slightly thickened. 
  • Next, add the capers, olives and tuna and mix in well. Add the cooked pasta and toss with tongs so they become well covered in the sauce. Serve.