This pasta with tomato and tuna sauce serves two, with enough to also make additional recipes.
Prep time: 15 minutes
Cooking time: 15 minutes
Two, plus extra for another dish
- 455g gnocchetti sardi, or other small pasta shape
- Extra-virgin olive oil 2 shallots, finely chopped
- 1 red chilli, seeded and finely chopped
- 2 garlic cloves, finely chopped
- 3 salted anchovy fillets, soaked to remove excess salt and drained
- 2 tbsp white wine
- 600g cherry tomatoes
- 2 tbsp capers, rinsed and drained
- 2 tsp red wine vinegar
- 2 rosemary sprigs
- 2 thyme sprigs
- 3 x 142g cans of tuna, drained
- 2 basil sprigs, leaves only
- Bring a medium saucepan of salted water to the boil and cook the pasta according to the package directions, until al dente.
- Meanwhile, heat a splash of olive oil in a large frying pan over a medium-high heat and cook the shallots and chilli until softened. Add the garlic and anchovies and stir until the anchovies have melted.
- Deglaze the pan with the wine before adding the tomatoes, capers, vinegar, rosemary and thyme. Lower the heat, cover and simmer for 10 minutes.
- Remove the rosemary and thyme sprigs from the sauce. Fold in the tuna.
- Drain the pasta and add to the pan with the tomato-tuna sauce.
- Garnish with the basil, drizzle with some olive oil and finish with freshly ground pepper.
Recipe from Veggies and Fish: Inspired New Recipes for Plant-Forward Pescatarian Cooking by Bart van Olphen (The Experiment, £18.99)