Tuna and Tomato Pasta

Cook Time 35 minutes

Servings 4

Ingredients

1 packet of pasta (of your choice)
4 tbs. olive oil
425g tin of good quality tuna in oil
2 cloves of garlic, finely chopped
½ tsp. dried chilli, finely chopped
1 tbs. baby capers
2 anchovy fillets, roughly chopped
2 410g Cans of Ardmona Whole Peeled Tomatoes
3 sprigs of parsley, finely chopped
50g of salted ricotta
Zest of 1 lemon
Salt and pepper

Method

Heat oil over a medium heat in a large sauté pan. Add the garlic, chilli, capers and anchovies and cook until it just starts to go golden. Add the tomatoes and crush with the back of your fork. Bring to the boil and then turn down to a simmer. Cook with the lid on for 10 minutes.

In the mean time bring a large pot of salted water to the boil. Cook pasta as per packet instructions.

Drain the oil from the tuna and add to the sauce in chunks. Season with salt and pepper and add the parsley and lemon zest. Turn the hat off.

Once the pasta is cooked, drain and add the sauce. Toss the pasta through the sauce. Serve each portion with a generous grating of salted ricotta.