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Tuna Pizzaiola
By poisoneyes | February 14, 2008
A storecupboard meal full of great flavours. It looks especially good made with pimento-stuffed green green olives. Serve with penne.
1/2 tbsp olive
1 onion, finely chopped
1-2 garlic cloves, finely chopped
2 x 400g/14 oz cans chopped tomatoes
6 anchovy fillets, rinsed and chopped
1 tbsp capers, drained
4 tbsp halved pitted green olives
2 x 200g/7 oz cans tuna in brine, drained
Freshly ground black pepper
2 tbsp chopped fresh parsley
Heat the oil in a heavy-based saucepan, add the onion, then cover the pan and cook over a low heat until soft. Add the garlic, then the tomatoes and simmer for 10 minutes, until slightly thickened.
Stir in the anchovies, capers, olives and tuna and simmer for 2 minutes, or until heated through. Season with black pepper, then toss with hot pasta and serve sprinkled with the parsley.
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