Name: Bucatini puttanesca with tuna
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 440 gram can tuna in chilli oil; 2 clove garlic, crushed; 4 canned anchovies, drained, chopped; 1/4 teaspoon dried chilli flakes, optional; 1 1/2 cup (375ml) tomato puree or tomato cooking sauce (provvista sugo); 500 gram bucatini pasta (or other long pasta); 1/2 cup (80g) black olives; 2 tablespoon drained baby capers; fresh basil leaves, for serving

Ingredients

440 gram can tuna in chilli oil

2 clove garlic, crushed

4 canned anchovies, drained, chopped

1/4 teaspoon dried chilli flakes, optional

1 1/2 cup (375ml) tomato puree or tomato cooking sauce (provvista sugo)

500 gram bucatini pasta (or other long pasta)

1/2 cup (80g) black olives

2 tablespoon drained baby capers

fresh basil leaves, for serving

Method

1.Drain tuna over a bowl, reserve oil and chilli. You will need 1/4 cup of oil.

2.Heat reserved oil in a frying pan, cook garlic, anchovies and reserved and dried chillies; stirring, until fragrant. Add flaked tuna and tomato puree; simmer, until thickened slightly.

3.Meanwhile, cook the pasta in a large pan of boiling, well-salted water until just tender; reserve 1/3 cup (80ml) pasta cooking water. Drain pasta, return to pan.

4.Combine the pasta with tuna mixture, reserved water, olives and capers.

5.Sprinkle with basil leaves.

Not suitable to freeze. Pasta suitable to microwave.
Note

Women's Weekly Food

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