Pasta with tuna, caper and olive tomato sauce recipe

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Pasta with a tuna, anchovy, olive, caper and basil tomato sauce. This dish is very similar to pasta Puttanesca with the main difference being the use of tuna meat.
Preparation time: 5 minutes, Cooking time: 15 minutes, Serves: 4 


1 Tbsp olive oil
2 garlic cloves, crushed
Dried chili flakes to taste
2 Tbsp small size capers
6 black olives, seeded and thinly sliced
1 can peeled whole tomatoes, chopped
1 - 2 anchovy fillets
100g canned white tuna meat, rinsed and drained
1/2 cup basil leaves
Salt and black pepper to taste

1 lb penne or similar pasta
Freshly grated Parmesan cheese to serve


Cook the pasta in boiling salted water, al dente (to the tooth) according to instructions on the package.

In the meantime, make the sauce. In a sauce pan over medium heat add the olive oil and heat. Add the garlic, chili flakes, salt and pepper and cook, stirring constantly for 1 to 2 minutes.

Add the olives, capers and anchovies and cook for 2 to 3 minutes more.

Add the tomatoes and cook for about 8 minutes.

Add the tuna and basil, season with the black pepper, toss well and cook for 1 minute more.

Drain the pasta and return to the cooking pot. Pour the sauce over and toss well, until the pasta is covered with the sauce.

Serve in individual dishes, drizzle with olive oil and top with grated Parmesan cheese and 1 or 2 whole basil leaves.
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