Spaghetti Al Tonno

Cook time 20 minutes
Servings 4

Ingredients

3 tbsp olive oil
2 garlic cloves, finely chopped
1 dried chilli, finely chopped, or a good pinch of chilli flakes
2 tbsp baby capers, rinsed and patted dry
2 anchovies
2 x 185g cans good-quality tuna in oil, drained
1 x 600g SPC Ardmona canned whole peeled tomatoes, crushed
Salt and freshly ground black pepper
500g spaghetti
4 sprigs flat-leaf parsley, finely chopped, or 2 large handfuls of rocket
Freshly grated pecorino, to serve
Zest of 1 lemon

Spaghetti Al Tonno

Method

Bring a large saucepan of salted water to boil for the pasta.

Heat the oil in a large frying pan over medium heat. Add the garlic, chilli and capers and cook until the garlic just starts to turn golden, about one minute. Add the tuna and anchovies and roughly mash with a fork. Tip in the tomatoes, season with salt and pepper and bring to the boil. Turn the heat down to low and cook, with the lid on, for 10–12 minutes.

Meanwhile, cook the pasta as per the packet instructions. Drain, reserving three tablespoons of cooking water.

Add the reserved pasta water to the sauce, along with the pasta and lemon zest and parsley or rocket. Toss the pasta through the sauce and serve with a light dusting of the pecorino.