Steps to Prepare Quick Pasta with Tuna, Capers and Anchovies

Hey everyone, it's me, Dave, welcome to my recipe site. Today, we're going to make a special dish, Simple Way to Prepare Award-winning Pasta with Tuna, Capers and Anchovies. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Pasta with Tuna, Capers and Anchovies, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pasta with Tuna, Capers and Anchovies delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few components. You can have Pasta with Tuna, Capers and Anchovies using 10 ingredients and 8 steps. Here is how you can achieve it.

This dish can be made without the addition of tomatoes - does heat the oil, and at the other ingredients and heat through gently before tossing with a pastor a beautifully piquant dish that serves four

Ingredients and spices that need to be Take to make Pasta with Tuna, Capers and Anchovies:

1. 400 g canned tuna fish in oil
2. 2 tablespoons olive oil
3. 2 garlic cloves crushed
4. 800 g can chopped tomatoes
5. 6 canned anchovy fillets drained
6. 2 tablespoon capers in vinegar, drained
7. 2 tablespoons chopped fresh basal
8. 450 g rigatoni, penne or garganelle
9. to taste Salt and ground black pepper
10. Fresh basil sprigs to garnish

Instructions to make to make Pasta with Tuna, Capers and Anchovies

1. Drain the oil from the can of tuna fish into a large saucepan, add the olive oil and heat gently until the old mixture stop spitting
2. At the garlic and fry until golden.
3. Stir in the tomatoes and simmer for about 25 minutes until thickened
4. Flake the tuner and cut the anchovies in half
5. Stir into the sauce with the capers and chopped basal then season well
6. Cook the pasta in plenty of boiling salted water for 8 to 10 minutes and or until al dente.
7. Drain well and toss with the source
8. Garnish with fresh basil sprigs

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