Italians may say "no cheese with seafood", but this dish is so awesome with parmesan you'll be happy to break the rule.
125ml extra virgin olive oil
3 garlic cloves, thinly sliced
½ tsp chilli flakes
1 tbsp salted baby capers, well rinsed and drained
sea salt, to taste
300g preserved tuna (available in glass jars at specialty shops; as an alternative, use 300g good-quality tinned tuna such as Sirena)
400g dried penne
2 tbsp flat-leaf parsley, roughly chopped
freshly ground pepper
50g parmesan, to serve
baby parsley, to serve
1. Put the extra virgin olive oil in a saucepan, add the anchovies and garlic and cook slowly over a low to medium heat until the anchovies start to melt.
2. Add chilli, capers and sea salt, then break up tuna and fold it through the seasoned oil mix.
3. Meanwhile, cook the pasta in plenty of boiling salted water for 10 minutes, or until al dente. Drain well and add to the tuna, tossing to mix. Add the chopped parsley and a little freshly ground pepper, then squeeze over juice from the lemon.
4. Spoon pasta onto a serving dish, then finish with freshly grated parmesan and baby parsley. Serve immediately.
If you like this recipe, try Adam Liaw's prawn spaghetti with prawn oil and parmesan.