Serves 8 (freezes well)
Ingredients
- 50g can of anchovies in olive oil
- 2 cloves of garlic
- 1 tablespoon capers
- 160g can of tuna in spring water
- ½ teaspoon chilli powder
- ½ teaspoon ground cinnamon
- 100-140g pitted green olives
- 500g passata
- Juice of 1 lemon
Method
Utensils: large, deep frying pan, preferably with a lid.
Put the anchovies and their oil into the frying pan. Crush in the garlic cloves and add the capers. Fry on a medium heat for 2 minutes. Drain the tuna and add to the pan, breaking it up as you add it. Stir well, then add the chilli powder and cinnamon, keeping on stirring.
Pour in the passata and add the olives. Stir to ensure all the ingredients are evenly mixed, and the tuna is completely broken up. Cover the pan and continue to cook for another 5 minutes. Just before serving, stir in the juice of a lemon.
Serve with spaghetti cooked according to the pack instructions.