Tuna Puttanesca Spaghetti

Instructions

1. 1

   Bring 3 litres of water and 1½ teaspoons of the salt to a boil in a large pot. Meanwhile, thinly slice the garlic, halve the olives, drain the capers and chop the parsley.

2. 2

   Heat the olive oil in a large, deep frying pan over medium-low heat. Add the garlic, anchovy fillets and red pepper flakes. Cook for 2 minutes, stirring and breaking up the anchovies until they melt into the oil. Add the olives and capers and stir for 1 minute.

3. 3

   Add the crushed tomatoes and remaining ½ teaspoon salt. Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally, until slightly thickened.

4. 4

   While the sauce simmers, cook the spaghetti in the boiling water according to the packet directions until al dente. Reserve 1 cup of the pasta water, then drain.

5. 5

   Gently fold 300 g drained, water-packed yellowfin tuna into the sauce, keeping some chunky flakes. Simmer for 2–3 minutes to warm through. Add the spaghetti and parsley, then toss over low heat for 1 minute, adding reserved pasta water a splash at a time until the sauce coats the strands. Divide among four bowls.