Ingredients

• 400g/14 oz tuna fish in oil

• 30ml/2 tbsp olive oil

• 2 garlic cloves, crushed

• 800g/1 3/4 lb canned chopped tomatoes

• 6 canned anchovy fillets, drained

• 30ml/2 tbsp capers in vinegar, drained

• 30ml/2 tbsp chopped fresh basil

• salt and ground black pepper

• 450g/1 lb garganelle, penne or rigatoni

• fresh basil sprigs, to garnish

Serves 4

Method:

1. Drain the oil from the tuna into a saucepan, add the olive oil and heat gently until it stop spitting.

2. Add the garlic and fry until golden. Stir in the tomatoes and simmer for 25 minutes until thickened.

3. Flake the tuna and cut the anchovies in half. Stir into the sauce with the capers and chopped basil. Season to taste with salt and pepper.

4. Cook the pasta in plenty of boiling salted water according to the instructions on the packet. Drain well and toss with the sauce. Garnish with fresh basil sprigs.