Ingredients

200 g bucatini
sea salt
1 large clove of garlic , peeled
1 fresh red chilli
2 anchovy fillets
4 ripe cherry tomatoes
extra virgin olive oil
1 x 180 g tin of quality tuna in olive oil
1 tablespoon baby capers , rinsed
1/2 lemon , juice from
100 g wild rocket , washed
“Anchovy and tomatoes in a summer pasta dish are the match made in heaven – you’re going to love it with tuna and an exquisite lemon hit.

Instructions

1.Cook the baconi until they are al dente in a large saucepan of boiling salted water.
2.Although chili and garlic are sliced thinly, the anchovies and the tomatoes are chopped finely.
3.Heat in a frying pan over a medium heat 3 tablespoons of oil (if possible, use tin-of - the-tuna oil to add flavor), then add in the garlic, chillies, anchovies and capers. Then add the tomatoes for 2 minutes
4.Save the cooking water and add to the sauce, drain the bucatini. Throw well over the heat and add a splash of cooking water, if needed, to loosen.
5.Then add a little lemon juice and most of the rocket in the tuna. Throw the thunder well and wipe away the rocket, then sprinkle salt and other lemon juice carefully.
6.Serve the reserved rocket with a sprinkling of oil and a spreading.

“Anchovy and tomatoes in summer pasta dish are the match made in heaven – you’re going to love it with tuna and an exquisite lemon hit.

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