TUNA PUTTANESCA WITH BLACK OLIVE GREMOLATA
Serves 4
EASY
GREAT VALUE
olive oil 1 T, plus extra for drizzling garlic 2 cloves chopped red chilli 1 t (or ½ t chilli flakes) anchovy fillets 4 chopped tomatoes 1 x 400 g can fresh pasta (e.g. paccheri or fusilli) 400–500 g (or 300 g dried pasta) lemon 1, juiced fine capers 1t tuna 1 x 145 g can sea salt and freshly ground black pepper, to taste
For the olive gremolata: lemon 1, zested parsley leaves 30 g, finely chopped, plus a few whole leaves to garnish pitted black olives 6, chopped
1 Place a large, non-stick frying pan over a high heat and coat the bottom of the pan with a thin layer of oil. Meanwhile, peel and crush or grate the garlic. Add it to the hot oil, toast a little, then add the chilli and anchovies. Use a spoon to crush the anchovies to a paste and cook for 1 minute. 2 Add the tomatoes, season with salt and pepper and stir well, then reduce the heat and leave to simmer until needed. 3 Make the olive gremolata by mixing all the ingredients. 4 Fill the kettle with water and bring to the boil, then pour it into a saucepan, season with salt and return to the boil. 5 Add the pasta to the water and stir to separate. Cook for 2 minutes, or as per the packet instructions. 6 Drain the pasta, reserving a little of the water. Add the pasta and reserved water to the tomato sauce and toss to coat. 7 Stir in the lemon juice, capers and tuna, then spoon into bowls. 8 Top each serving with a spoonful of the gremolata, a drizzle of olive oil and parsley.
“It’s always good to have a cupboard standby up your sleeve, and puttanesca is one of the greatest”