Ingredients (serves 2):

  • 200 g linguine
  • 1 can tuna (80-100 g), drained
  • 2-3 anchovies in oil
  • 2 tablespoons desalted capers
  • 1 handful black olives (pitted and sliced)
  • 200 ml tomato puree
  • 1 clove garlic
  • Chili pepper (optional)
  • Extra virgin olive oil
  • Chopped parsley


Method:

1 - Prepare the soffritto:

In a large pan, heat 2 tablespoons of extra virgin olive oil with the whole garlic clove (which you can later remove) and the anchovies. Gently melt them over medium heat.

2 - Add capers, olives, and tuna:

Add the capers, olives, and drained tuna. Stir to combine for 2-3 minutes. If you like it spicy, add a pinch of chili pepper.

3 - Add the tomato puree:

Pour the tomato puree into the pan. Cook over low heat for 7-10 minutes, adding a little water if it's too dry. Add salt only if necessary (olives, capers, and anchovies are already salty).

4 - Cook the pasta:

Meanwhile, cook the linguine in plenty of salted water, drain al dente, and transfer directly to the pan with the sauce.

5 - Stir and serve:

Toss the pasta in the sauce for 1-2 minutes, adding a drizzle of extra virgin olive oil and a little parsley if desired.


Tips:

You can also add toasted breadcrumbs on top for a crunchy touch.

This is a great pantry-saving recipe, ideal when you have few ingredients but want a flavorful dish.