Fettuccine with Anchovy, Tuna and Cherry Tomatoes (Pasta Al Tonno) | RICARDO
This summer recipe combines anchovies, canned tuna and fettuccine. Ideal for an afternoon by the pool.
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Ingredients
- 3/4 lb (340 g) fettuccine
- 1/2 cup (40 g) panko breadcrumbs
- 1/4 cup (60 ml) olive oil
- 2 garlic cloves, finely chopped
- 2 anchovy fillets, finely chopped or 2 tsp (10 ml) anchovy paste
- 1/4 tsp red pepper flakes
- 1 1/2 cups (210 g) cherry tomatoes, halved
- 2 cans (170 g each) oil-packed tuna, drained and flaked
- 1/4 cup (10 g) flat-leaf parsley leaves, finely chopped, plus more for serving
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