I love meals that you can make quickly and simply for all the family. This is one of those recipes. The good news is that the ‘sauce’ was ready in the time it took to cook the pasta. The great news is that it’s delicious and really cheap too!
Ingredients for 4 servings
|250g||tinned tuna, in brine or spring water|
|50g||anchovy fillets in olive oil|
|2||garlic clove, crushed|
|1||red chilli, sliced|
|salt & pepper|
(Example ingredient amounts given, adjust accordingly to your requirements)
- Put a pan of boiling water onto the heat. Blanch the green beans and remove them from the water when they are tender saving them for later.
- Cook the pasta according to the manufacturers instructions.
- Take a large frying pan and put it onto a medium heat.
- When the pan is warm add the contents of the anchovy tin, fish and oil before adding the garlic and sliced red chillies.
- After a minute add the capers and drain the tuna before adding it to the pan.
- Add the olives to the pan and add a generous squeeze of lemon.
- Let the pan simmer for a minute before adding the tinned tomato with a pinch of sugar.
- Leave the pan to simmer for a few minutes while the tomatoes cook.
- When your pasta is almost ready, remove half a cup of pasta water reserving it for later.
- Go back to the frying pan and taste the sauce adding any other seasoning to taste.
- When the pasta is cooked, drain it and add it to your sauce along with a little pasta water to loosen the sauce if necessary.
- Coat the pasta with the sauce and get ready for a taste explosion!
- Feel free to use a different shape of dried pasta. Spaghetti takes less time to cook than penne so delay cooking the pasta by around 5 minutes.
- If you like your food spicy, feel free to add some dried chillies during cooking.
- Frozen green beans works just as well for this recipe. Just add them to your pasta water a 2 minutes before the pasta is due to to finish cooking.