So extremely quick and easy! I made it first when I was 15 with my brother, and have been making it super often ever since. It's one of my go-to dishes when I improvise a dinner. We both loved it, and so does anybody else who tried it.
Ingredients (serves 2):
1 biggish brown onion
4 cloves of garlic
1/2 tsp dried chilli flakes
1 slug of anchovie paste
1 heaped Tbsp of chopped capers (drain from the brine)
1 heaped Tbsp of chopped black olives (drain from the brine)
160gr tuna (drain from the brine)
1 (400gr) tin of chopped tomatoes
3 slugs of olive oil
170gr short shaped pasta (fusilli is the best, otherwise penne rigate; failing that, spaghetti is of course an option)
Method:
Chop your onion and garlic quite well
Chop your capers and olives
Stir fry the onions, garlic and chilli in the olive oil starting at a high heat
Add the anchovie paste
After 2 mins cover with the lid and reduce the heat to medium
Once the stirfry is nice and translucent, and there's no liquid in the pot, add the capers and olives, mixing well
Add the tuna, mix well and cook for 2 mins
Add the tomato tin, mix and cover with the lid
NO SALT (you used the anchovie paste)
Cook for 10-15 mins stirring it every now and then (basically, it's the time it takes to bring the water to the boil and cook the pasta)
Mix with the pasta and serve
NO PARMISAN (it's fish!)