Tuna and anchovy pasta

Tuna and anchovy pasta
  • Serves icon Serves 2-3
  • Time icon Hands-on time 30 min

Tuna pasta gets a makeover in this easy recipe. A buttery anchovy, onion and olive sauce elevates this quick dinner fave into something special, but still on a budget.

Some days you can’t beat an old-school pasta bake, like our version with tuna and olives.

 

Nutrition: per serving

Calories
780kcals
Fat
34.1g (12.9g saturated)
Protein
36.4g
Carbohydrates
78.3g (6.6g sugars)
Fibre
7.1g
Salt
3.1g
Calories
780kcals
Fat
34.1g (12.9g saturated)
Protein
36.4g
Carbohydrates
78.3g (6.6g sugars)
Fibre
7.1g
Salt
3.1g

Ingredients

  • 60g salted or unsalted butter
  • 2 tbsp olive oil
  • 1 large onion, sliced into half moons
  • Small bunch parsley, stalks and leaves chopped separately
  • ½-1 tsp chilli flakes (optional)
  • 6 anchovy fillets in oil, drained and chopped
  • Finely grated zest 1 lemon, juice ½
  • 300g dried pasta (we like farfalle, conchiglie or penne)
  • 2 x 145g cans or jars sustainable tuna, drained
  • 100g pitted black or kalamata olives, halved (see Easy Swaps)
  • Grated parmesan to serve (optional)

Method

  1. Put 50g of the butter and the olive oil in a heavy-based pan over a medium heat. Once the butter has melted, add the onion, parsley stalks and, if using, chilli flakes. Add a pinch of salt, stir well and cook for 5-6 minutes, stirring occasionally.
  2. Once the onion has started to soften, add the anchovies and lemon zest along with plenty of black pepper. Turn the heat down to low and cook for 10 minutes until soft and silky.
  3. Meanwhile cook the pasta in a large pan of boiling salted water according to the pack instructions. Drain, reserving 150ml of the pasta water.
  4. Add the tuna and olives to the onion mixture, then add the pasta. Add the lemon juice and the remaining 10g butter, stirring well so everything is evenly mixed and coated. Gradually stir in the 150ml pasta water until you have a creamy sauce (you may not need it all). Sprinkle with the chopped parsley leaves, then serve with plenty of grated parmesan, if you like (see Know How).

delicious. tips

  1. Easy swaps: This recipe works just as well without the chilli, so omit it if you’re not a fan of heat. You can use any black or kalamata olives: black ones add a bitterness while kalamata bring more brininess.

  2. Any leftovers will keep in the fridge for up to 2 days. Reheat in a pan with a splash of water. We don’t recommend microwaving as the sauce will lose its silky texture.

Recipe By

Thea Everett

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