Tuna, Olive and Tomato Penne | RICARDO

Ingredients

• 1 lb (450 g) penne
• 4 anchovy fillets, chopped
• 2 garlic cloves, chopped
• 3 tbsp (45 ml) olive oil
• 2 cans (7 oz/198 g each) oil-packed tuna, drained
• 3 tbsp (45 ml) tomato paste
• 1 can (14 oz/398 ml) diced tomatoes
• 3 tbsp kalamata olives, pitted and chopped
• 1/4 tsp red pepper flakes, or more to taste
• 3/4 cup (55 g) fresh Parmesan cheese, grated, plus more for serving
• 1/2 cup (25 g) flat-leaf parsley, finely chopped, plus more for serving