Pasta with Thuna, Anchovies and Capers

This pasta recipe brings along some holiday mood and takes you right to the beaches of sicily! Anchovies and capers bring a lot of flavour and a pinch of lemon juice adds freshness!

Ingredients - serves 2

160g spaghetti

1 can of tuna

4-6 anchovies

1 tbsp capers

zest & Juice of 1 lemon

1 spring onion

a punch of fresh italian herbs (parsely, thyme, basil etc.)

1 clove of garlic

2 tbsp pine nuts

some chili flakes

olive oil

salt and pepper

Method

Drain the thuna. Wash spring onions and herbs and peel garlic. Chop capers, anchovies, herbs, spring onions and garlic finely. Cook pasta in salted water. Put 1/2 cup of pasta water aside.

Heat some olive oil in a pan. Sauté spring onions and garlic for about 1 minute. Add anchovies and capers and fry until anchovies dissolve and garlic turns brown. Mix in the pasta water and let simmer until water is almost completely evaporated.

Toss in the spaghetti, add drained thuna, lemo zest and juice and mix well. Add herbs, season well with salt and pepper and garnish with chili flakes and pine nuts.