This is my version of a tuna pasta dish with capers, anchovies and tomatoes. It is my husbands favourite.
13 people made this
250g pasta (penne, macaroni)
1 (150g) tin tuna in olive oil, drained
juice and zest of 1/2 large lemon
4 tablespoons olive oil
1 handful fresh basil, finely chopped
salt and pepper, to taste
1 (30g) tin anchovies in oil, drained
1 clove garlic, thinly sliced
2 teaspoons capers
1 (400g) tin diced tomatoes
1/2 bunch fresh parsley, finely chopped
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Method Prep:10min › Cook:20min › Ready in:30min
Bring a large saucepan of lightly salted water to the boil and cook pasta according to instructions on the package until al dente.
Mash the tuna with a fork and mix with lemon zest, lemon juice, 2 tablespoons olive oil, basil, salt and pepper in a bowl. Set aside.
Heat the remaining 2 tablespoons olive oil in a large frying pan and fry the anchovies for a few minutes. Add garlic and capers and cook for a little longer, stirring constantly. Add tuna mixture and tomatoes and simmer for about 5 minutes.
Drain pasta and immediately add to the sauce in the frying pan. Toss, sprinkle with parsley and serve immediately.