Pantry tuna pasta with capers and crunchy breadcrumbs

Step 1/5

• 400 g canned whole peeled tomatoes
• 1 red onion
• 3 cloves garlic
• 1 strip lemon zest
• parsley (for serving)

• cutting board
• knife
• 2 bowls
• fine sieve

Finely mince onion, then the garlic cloves. Peel a large strip of lemon zest. Strain canned tomatoes to separate the whole tomatoes from the canned liquid and set both aside. Finely chop parsley for serving.

Step 2/5

• ½ tbsp olive oil
• 4 tbsp breadcrumbs
• 2½ tbsp olive oil
• 2 anchovies

• frying pan
• cooking spoon

Heat olive oil in a pan over medium-high heat. Add coarse breadcrumbs and fry until crispy. Remove from frying pan and set aside. Lower heat to medium-low and add remaining olive oil to the pan. Once heated, add the red onion and anchovies and sauté until softened., approx. 5 min., using the spoon to break up the anchovies. Add garlic and cook approx. a further 2-3 min, or until very fragrant.

Step 3/5

• 1 tbsp tomato paste
• ½ tsp chili flakes

Add the drained whole tomatoes to the frying pan and break them up roughly using your spoon. Add chilli flakes, lemon zest, and tomato paste. Fry until most of the liquid has evaporated and the tomatoes are darker in colour, approx. 5 min. Add canned tomato liquid, stir through and let bubble, then bring the heat down to a gentle simmer.

Step 4/5

• 250 g linguine

• pot (large)
• cup

Let sauce simmer very gently while you prepare the linguine according to the package instructions. Remove a minute from the given cooking time to ensure an al dente result. Reserve some pasta water for the sauce.

Step 5/5

• 185 g canned tuna
• 1½ tbsp capers

• colander

Just before adding the pasta, you add the drained tuna and capers and stir gently to only to warm through. Then, while the frying pan is still over a very low heat, add pasta with a splash of the reserved cooking water and toss together. Serve pasta on a large serving plate with breadcrumbs and chopped parsley on top.

Enjoy your meal!