2 cans of tuna from Fish Tales in olive oil (140 g each),
½ A bunch of basil, only the leaves
salt and pepper
How to prepare
How about a classic Pasta Puttanesca? With ingredients from the fridge this is a super light, healthy and quick dish.
1 Heat a generous dash of olive oil in a frying pan over medium heat and gently fry the garlic and shallot for 2-3 minutes. Then add the anchovy fillets and let them "melt" while stirring.
2 Add the peeled tomatoes and the red wine vinegar and simmer for 3-4 minutes with the lid on the pan. Then mash them with a mash tamper.
3 Meanwhile, heat a pan with plenty of water and salt on medium heat and cook the penne according to the instructions on the packaging.
4 Add the olives and cherry tomatoes to the shallots and tomatoes mixture, bring to the boil and simmer for a few minutes at low heat. Then stir in the drained tuna, let everything warm-up for 2 minutes and season with pepper and a little salt if necessary.
5 Pour the penne into a sieve. Drain the pasta and stir carefully through the tomato sauce. Divide the pasta puttanesca between two plates, drizzle with some olive oil and serve with the basil leaves.
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