Spaghetti with Tuna and Anchovies

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READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If using fresh tomatoes, start by covering them with boiling water, leaving for 30 seconds, then draining and peeling.
  • Remove the core, quarter the tomatoes, scrape away the seeds and coarsely chop.
  • If using canned tomatoes, strain them.
  • Heat the oil in a saucepan and cook the garlic gently, stirring until golden.
  • Add the tomatoes, stir well, and leave to simmer for 10 minutes.
  • Meanwhile, drain the tuna and flake into pieces.
  • Drain the anchovies as well and chop.
  • Slice the flesh off the olives and also chop.
  • Add the tuna, anchovies, capers and olives to the pan, and season well with pepper.
  • Check to see if you need salt.
  • The anchovies are very salty so you may not.
  • Stir and allow all ingredients to heat through, then stir in the parsley and dried chilli flakes, to taste.
  • Meanwhile, cook the spaghetti according to the packet directions.
  • Drain, turn into a serving dish, pour over the sauce and mix thoroughly.
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