Linguine with tuna puttanesca
Photo by Annabel Langbein Media
Puttanesca is the ultimate store-cupboard meal - the Italian name translates as "whore's pasta", apparently because it could easily be whipped it up from the pantry between clients. If you don't have linguine, use spaghetti or fettuccine. Anchovies add a rich umami flavour. They literally melt away in the sauce, providing a meaty, rather than fishy, flavour, but if you don't like them, leave them out.
- Cook pasta according to packet instructions.
- While the pasta is cooking, heat olive oil in a large, deep frying pan and gently fry anchovies and garlic, cooking until anchovies get pasty and garlic is just starting to colour (about 3 minutes). Add capers, tomatoes, chilli and olives. Simmer 10 minutes, stirring occasionally.
- Add tuna and mix lightly so it doesn't break up too much. Simmer 2-3 minutes to warm through and absorb flavours. Season to taste with salt and pepper. Drain cooked pasta and toss through sauce to coat. Sprinkle with parsley and serve immediately.
More store-cupboard recipes from Annabel
For more great Annabel Langbein recipes see her new winter annual Annabel Langbein A Free Range Life: Share the Love (Annabel Langbein Media, $24.95) or visit annabel-langbein.com.