Serves 4
Ingredients
10 Tbsp Extra Virgin Olive Oil
3 Garlic Cloves, peeled and sliced finely
100g pitted Kalamanta Olives, drained and quartered
5 Anchovy Fillets in oil, drained and chopped
12 Cherry Tomatoes, quartered
0.5 Tsp Dried Chilli Flakes
1 x 200g can of Tuna in oil, drained and flaked
4 Tbsp Flat Leaf Parsley, chopped
Sea Salt and freshly ground Black Pepper to taste
400g Linguine or Spaghetti
How to cook
Heat the Olive Oil in a large frying pan over a medium heat
Add the Garlic, Olives and Anchovies and cook for 1 minute, stirring to prevent burning
Add the Cherry Tomatoes and Chilli Flakes
Continue to cook for a further 2 minutes
Add the flaked Tuna and chopped Parsley
Season with sea Salt and Ground Black Pepper
Stir for a further 1 minute
Meanwhile, cook the Linguine in a large pan in accordance with packet instructions in salted boiling water until al dente
Drain and tip back into the same pan over a low heat
Pour over the tuna, tomato and olive sauce and stir everything together gently for about 30 seconds to allow flavours to combine
Divide between 4 warm serving plates and serve, but do not be tempted to top with grated cheese. Better scatter a little extra chopped parsley