Pasta tuna capers and anchovies

A very tasty pasta dish that combines the flavor of tuna with the salty flavor of anchovies and capers. You can prepare this recipe to bring to the table right away, or prepare it to eat after a few hours, for example by sautéing it in a pan with a drizzle of extra virgin olive oil, lightly fried it becomes crispy and even better! To give an extra touch of flavor to this already delicious dish, you can toast two, three tablespoons of breadcrumbs in a pan to sprinkle over the pasta dish before serving. Enjoy!

450g spaghetti or other long pasta
400g of tuna in oil
800g cherry tomatoes
6 anchovies in oil
2 tablespoons extra virgin olive oil
1 clove of garlic
2 tablespoons capers
Pitted green olives to taste
Fresh chili pepper to taste
Salt to taste

The recipe for Pasta with Tuna, Capers and Anchovies

Drain excess oil from the tuna and place in a pan with a drizzle of extra virgin olive oil. Sauté lightly, then brown a clove of garlic inside.

Let's wash the cherry tomatoes, divide them into four and add them to the pan with the tuna, cooking on a low flame for about twenty minutes, or at least until they have created the typical tomato sauce pulp.

Let's arrange in the tomato sauce the anchovies, capers, a handful of pitted green olives cut in half (better, if you have them on hand, a few taggiasca olives) then add a few leaves of fresh basil and let them season well over a low flame. Meanwhile, cook our pasta in plenty of salted water.

Drain the pasta al dente and add it to the pan with the tuna and the other ingredients, adding a ladleful of pasta cooking water. Saute everything until the excess water congeals, then bring to the table decorating the dishes with a few leaves of fresh basil.