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Linguine with Tuna Puttanesca
400g dried linguine or other pasta ¼ cup olive oil 4 cloves garlic, crushed 6 anchovies, chopped 2 tbsp capers, roughly chopped 2 x 400g cans chopped tomatoes or cherry tomatoes in juice ½-1 tsp chilli flakes or cayenne pepper, or 1 small red chilli, to taste ½ cup kalamata olives, pitted and halved lengthwise 400g can tuna in oil, drained and flaked salt and ground black pepper, to taste 2-3 tbsp finely chopped parsley leaves, to serve
© Annabel Langbein Media
Cook pasta according to the instructions on the packet. The most important thing to remember when cooking pasta is not to overcook it. The Italian term “al dente” translates as “to the tooth”, meaning it offers a little resistance when you bite it.
While the pasta is cooking, heat olive oil in a large, deep frypan and gently fry garlic and anchovies until anchovies are softened and garlic is starting to colour (about 3 minutes). Add capers, tomatoes, chilli and olives. Simmer 10 minutes, stirring occasionally.
Add tuna and mix lightly so it doesn’t break up too much. Simmer 2-3 minutes to warm through and absorb flavours. Season to taste with salt and pepper.
Drain cooked pasta and toss through sauce to coat. Sprinkle with parsley and serve immediately.
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