Tuna Pasta

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!)