Linguine puttanesca with tuna in water

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Canned tuna in water90 g
• Canned peeled tomatoes180 g
• Black olives6
• Capers8 g
• Anchovies in oil2
• Extra virgin olive oil5 g
• Garlic1 clove
• Chili pepper0.5
• Parsleyto taste
• Saltto taste

Contains: gluten, fish,

Method

1. Put a pan of water on for the pasta. Meanwhile slice the black olives into rings, rinse the capers, drain the tuna and chop the parsley.
2. In a large frying pan warm the oil over a low heat with the crushed garlic, the chilli and the anchovies in oil for 2 minutes, mashing the anchovies with a wooden spoon, until they melt.
3. Add the peeled tomatoes, crushing them with a fork, the olives and the capers and cook for 10 minutes over a medium heat, until the sauce thickens; remove the garlic.
4. When the water boils, salt it lightly, as the sauce is already salty, and cook the linguine for the time on the packet, until al dente. Meanwhile add the flaked tuna to the sauce and heat it for 1–2 minutes.
5. Drain the linguine, keeping a little cooking water, and toss them in the sauce for 1 minute over a high heat, until well coated; finish with the parsley.