oz/375 g multigrain farfalle (any short tubular or twisty pasta would be great too)
tbsp extra virgin olive oil
oil packed anchovies, chopped
large cloves garlic, minced
tsp red chili pepper flakes (more if you like it really spicy)
pint of grape tomatoes (cherry tomatoes are fine too, or else just coarsely chop 1 cup Roma or vine-ripened tomatoes)
cans tuna (6oz/170g), drained and flaked
tbsp capers, rinsed and coarsely chopped
- ¾ cup fresh herbs (I mixed flat leaf parsley, oregano, basil) coarsely chopped
Zest and juice of ½ large lemon
tbsp olive tapenade or Kalamata olives, pitted and chopped
Cook the pasta in boiling water with 1 tbsp salt. It should be al dente (about 7-8 minutes) and drain.
In the meantime, in a large skillet, heat the oil over medium low heat and sauté the garlic, anchovies, chili pepper flakes and continue to cook for another minute or so, just until you get that wonderful garlic aroma and the anchovies begin to “melt”. Add the tuna, capers, tomatoes, tapenade and lemon zest and sauté for 5 minutes. The grape tomatoes will be intact but hot and juicy when you bite into them.
Add the drained pasta to the sauce and toss well.