Name: Bucatini puttanesca with tuna
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 440 gram can tuna in chilli oil; 2 clove garlic, crushed; 4 drained anchovies, chopped; 1/4 teaspoon dried chilli flakes; 1 1/2 cup (375ml) bottled tomato pasta sauce; 500 gram bucatini pasta; 1/2 cup (80g) black olives; 2 tablespoon rinsed, drained baby capers; fresh basil leaves, for serving

Ingredients

440 gram can tuna in chilli oil

2 clove garlic, crushed

4 drained anchovies, chopped

1/4 teaspoon dried chilli flakes

1 1/2 cup (375ml) bottled tomato pasta sauce

500 gram bucatini pasta

1/2 cup (80g) black olives

2 tablespoon rinsed, drained baby capers

fresh basil leaves, for serving

Method

1.Drain tuna over bowl; reserve ¼ cup oil. Using fork, flake tuna into bite-sized pieces.

2.Heat reserved oil in large saucepan; cook garlic, anchovies and chillies, stirring, until fragrant. Add tuna and sauce to pan; simmer until thickened slightly.

3.Meanwhile, cook pasta in large saucepan of boiling water until tender. Drain pasta, reserving 1/3 cup pasta cooking liquid; return pasta to pan.

4.Combine pasta with tuna mixture, reserved cooking liquid, olives and capers; sprinkle with basil leaves.

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