Summer Tuna Pasta Sauce with Tomatoes, Capers and Anchovies

Ingredients

• 400 g (14oz) short pasta ((we used Gemelli))
• 400 g (14oz) cherry tomatoes (cut in half)
• 1 clove garlic (finely chopped)
• 1 can tuna in olive oil ((160g/5.5 oz))
• 2 anchovies
• 1 tablespoon capers in brine
• Small handful fresh parsley
• Small handful fresh basil
• 2 tablespoons of olive oil
• salt

Steps

1. 1

   Cut the cherry tomatoes in half and finely chop the garlic.

2. 2

   Bring a large pot of water to a boil and salt it well. Add 400g/14oz pasta and cook until al dente.

3. 3

   Meanwhile, heat a large pan on a medium heat and add around 2 tablespoons of olive oil. Add 400g/14oz of cherry tomatoes, when the juices start to release, add 1 finely chopped garlic clove and a pinch of salt. Saute the tomatoes and garlic until the tomatoes soften but haven’t broken down (about 5 minutes), then turn off the heat.

4. 4

   Add the cooked tomatoes, 160g/5.5oz tuna, 2 anchovies, 1 tablespoon capers and a small handful of both fresh basil and parsley to a food processor and blitz until smooth. Add the sauce back to the pan, taste for seasoning and add more salt if needed.

5. 5

   When the pasta is cooked al dente, transfer it to the pasta sauce and stir until it’s fully coated.

6. 6

   Serve with an extra sprinkling of fresh parsley.