Pasta Puttanesca from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate by Bart van O
Heat a generous splash of olive oil in a frying pan over medium-high heat and cook the garlic and shallot for 2 to 3 minutes, until soft. Add the anchovy fillets and let them “melt” while...
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Cooking tools:
- Skillet
- Stove
- Potato masher
- Spoon
Ingredients
- 1 garlic clove, crushed
- 10 Taggiasca olives, pitted
- 1 cup (100 g) halved cherry tomatoes
- 2½ cups (200 g) penne (or any other kind of dried pasta)
- One 14-ounce (400 g) can of peeled plum tomatoes
- 2 teaspoons red wine vinegar
- 1 shallot, diced
- 4 anchovy fillets
- Olive oil
- ½ bunch of basil, leaves only
- Salt
- pepper
- Two 5-ounce (140 g) tins of tuna in olive oil, drained
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