This is one of my go-to pastas at home. I like the ease of mixing the seasoned oil through the pasta, but sometimes I also add a few cherry tomatoes, cut and cooked through. I also like to sprinkle toasted breadcrumbs over this dish.
125ml (½ cup) extra virgin olive oil
3 garlic cloves, thinly sliced
1 tbsp salted baby capers, well rinsed and drained
½ cup black olives, pitted and roughly chopped
1 tsp chilli flakes
300g can tuna in oil, drained
400g dried linguine
2 tbsp roughly chopped flat-leaf parsley
1. Place the oil into a saucepan over a low heat. Add the anchovies and garlic and cook slowly until the anchovies start to soften into the oil. Add the capers, olives, chilli and some sea salt.
2. Break up the tuna and fold it through the seasoned oil. Cook for a little longer until the tuna breaks up fairly finely so it will stick to the pasta.
3. Meanwhile, cook the pasta in plenty of boiling salted water for 10 minutes, or until al dente. Remove and reserve ½ cup of the pasta cooking liquid. Drain well.
4. Add the pasta and pasta liquid to the tuna, tossing over heat to coat the pasta. Add the parsley, squeeze the lemon over. and season with cracked black pepper. Divide among four bowls to serve.