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Tuna Puttanesca with Olive Gremolata
A pantry puttanesca of garlic, chilli, anchovy and tomatoes, made heartier with canned tuna and tossed with fresh pasta. A zesty parsley and black olive topping brightens each bowl.
- YieldServes 4
- Hands-on20 min
- Total20 min
- Difficulty
Ingredients
Sauce
- 1 tbspolive oil, plus extra for drizzling
- 2 clovesgarlic, crushed or grated
- 1 tspred chilli, chopped
- 4anchovy fillets
- 1 canchopped tomatoes, 400 g
- 450 gfresh pasta, such as paccheri or fusilli
- 1lemon, zested for the gremolata, then juiced
- 1 tspfine capers
- 1 cantuna in olive oil, 145 g
- to tastesea salt
- to tasteblack pepper, freshly ground
Olive gremolata
- 30 gflat-leaf parsley, leaves chopped, plus a few whole leaves to garnish
- 6pitted black olives, chopped
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