ONE-PAN PUTTANESCA

- Fatty fish, such as tuna and sardines, are a good source of metabolism-boosting protein, energy-enhancing

B12 and omega-3 fatty acids, which can help reduce fatiguecausing inflammation

- 442 CALS | 74G CARBS | 23G PROTEIN | 4G FAT | SERVES 4 | PESCATARIAN

- INGREDIENTS 6 anchovies in olive oil, drained and finely chopped, plus 1 tbsp oil from the tin • 3 large garlic cloves, crushed • 2 x 400g tins of plum tomatoes • 1/2 tsp dried chilli flakes • 900ml hot vegetable stock • 350g bucatini, linguine or spaghetti • 125g (drained weight) tinned tuna or sardines • handful of black olives, halved and stoned • 21/2 tbsp nonpareille capers • handful of small basil leaves, to garnish

METHOD

1 | Mix the anchovies, anchovy oil and garlic in a pan. Cook over a mediumhigh heat, stirring for 2 to 3 mins.

2 | Next, add the tomatoes and dried chilli flakes, stirring to break up the tomatoes. Add the stock, pasta and

1/2 tsp fine salt, and bring to the boil, pushing the pasta down into the sauce as soon as you can without snapping it. Once the pasta is submerged and the sauce is bubbling, cook for 15 to 16 mins, stirring regularly, until the pasta is al dente and the sauce has thickened and reduced.

3 | Gently stir in the tuna or sardines, along with the olives and capers, and season with freshly ground black pepper and a little more salt, if needed. Garnish with basil, serve and dive in.