Tuna and anchovy pasta - delicious. magazine

Ingredients

• 60g salted or unsalted butter
• 2 tbsp olive oil
• 1 large onion, sliced into half moons
• Small bunch parsley, stalks and leaves chopped separately
• ½-1 tsp chilli flakes (optional)
• 6 anchovy fillets in oil, drained and chopped
• Finely grated zest 1 lemon, juice ½
• 300g dried pasta (we like farfalle, conchiglie or penne)
• 2 x 145g cans or jars sustainable tuna, drained
• 100g pitted black or kalamata olives, halved (see Easy Swaps)
• Grated parmesan to serve (optional)