A simple pasta dish packed with flavours of the Mediterranean
nonpareille capersThis ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Mix anchovies, anchovy oil and garlic in a large pan. Cook over medium-high heat, stirring, for 2-3min, until aromatic.
Add chilli flakes and tomatoes, stirring to break up tomatoes. Stir in stock, then add pasta to pan with 1/2tsp fine salt and bring to the boil, pushing the pasta down into the sauce as soon as possible without snapping it. Once pasta is submerged and sauce is bubbling, cook for 15-16min, stirring regularly, until pasta is al dente and sauce has thickened and reduced.
Gently stir in tuna/sardines, olives and capers, and season with freshly ground black pepper and salt, if needed. Garnish with basil and serve. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io
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