Serves 4


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

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