Pasta with Homemade Puttanesca Sauce
1 onion, peeled and diced finely
1 clove garlic, peeled and diced finely
150g (drain and save the oil)
1 tsp or
160g , or tuna
Sea salt and freshly ground black pepper
Cook the pasta in plenty of boiling, salted water until al dente. Drain.
Heat the oil drained from the olives in another pan and add the onion and garlic, cooking over a low heat for five minutes. Slice the olives, capers, garlic, anchovies and parsley finely. Add this to the pan. Add the passata and stir while it heats through. Add the tuna, season (be careful with the salt as the anchovies are quite salty) and serve over the pasta.
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