Bucatini with Tuna

Pasta with tuna, chili and capers.

Source: Gennaro Contaldo

Serves 2

Ingredients

• 200g bucatini (can also be done with spaghetti or linguini)
• 1 large clove garlic
• 1 fresh red chili (or a pinch of dried chili flakes)
• 2 anchovy fillets
• 4 ripe cherry tomatoes
• Extra virgin olive oil
• 1 x 180g tin of tuna in olive oil
• 1 tablespoon capers
• Juice from ½ lemon
• 100g wild rocket

Method

1. Cook the bucatini in a large pan until al dente.
2. Finely slice the garlic and chili and roughly chop the anchovies and tomatoes.
3. Heat 3 tablespoons on oil in a frying pan over a medium heat, then add the garlic, chili, anchovies and capers.
4. Fry for two minutes and add the tomatoes.
5. Drain the bucatini and add to the sauce. Toss to combine, adding some of the pasta’s cooking water if it looks a bit dry.
6. Flake the tuna into the sauce and add the lemon juice and rocket.
7. Warm through and serve with a scattering of rocket.