Dinner PLANS

TUNA PUTTANESCA WITH BLACK OLIVE GREMOLATA

“It’s always good to have a cupboard standby up your sleeve, and puttanesca is one of the greatest”

Serves 4 EASY

GREAT VALUE

olive oil 1 T, plus extra for drizzling
garlic 2 cloves
chopped red chilli 1 t (or ½ t chilli flakes)
anchovy fillets 4
chopped tomatoes 1 x 400 g can
fresh pasta (e.g. paccheri or fusilli) 400–500 g (or 300 g dried pasta)
lemon 1, juiced
fine capers 1 t
tuna 1 x 145 g can

sea salt and freshly ground black pepper, to taste

For the olive gremolata:

lemon 1, zested
parsley leaves 30 g, finely chopped, plus a few whole leaves to garnish
pitted black olives 6, chopped

Place a large, non-stick frying pan over a high heat and coat the bottom of the pan with a thin layer of oil. Meanwhile, peel and crush or grate the garlic. Add it to the hot oil, toast a little, then add the chilli and anchovies. Use a spoon to crush the anchovies to a paste and cook for 1 minute. Add the tomatoes, season with salt and pepper and stir well, then reduce Make the olive gremolata by mixing all the ingredients. Fill the kettle with water and bring to the boil, then pour it into a saucepan, season with salt and return to the boil. Add the pasta to the water and stir to separate. Cook for 2 minutes, or as per the packet instructions. Drain the pasta, reserving a little of the water. Add the pasta and reserved water to the tomato sauce and toss to coat. Stir in the lemon juice, capers and tuna, then spoon into bowls. Top each serving with a spoonful of the gremolata, a drizzle of olive oil and parsley.