Ingredients

• 250g x Tagliatelle pasta

• Olive oil

• 185g x Tin best quality tuna in olive oil

• 1 x Red onion - thinly sliced into half moons

• 2 x Medium stalks of celery - very finely diced. Smaller the better

• 400g x Tin diced Italian tomatoes or 4-5 whole tomatoes. Peeled

• 4 x Anchovie fillets

• 1 x Tablespoon capers. Washed and drained

• 2 x Teaspoons black pepper

• 1 x Teaspoon dried thyme leaves

• 1/2 x Teaspoon chilli flakes

• 2 x Tablespoons lemon juice

• 1 x Tablespoon lemon zest

• 1 x Cup chopped flat leaf parsley

• Salt may be added to taste or diet, however, the anchovies and the capers are already contributing salt to the recipe.

Preparation

Heat a pan to hot medium, add a little olive oil and the onions, celery and garlic and cook down until soft and caramelised.

Next add the anchovies and capers and mix well until the anchovies break up and melt into the mix. Now add the tomatoes, black pepper, thyme, chilli flakes and lemon juice and mix again

Now drain the tuna and carefully break into small chunks then add to the pan with the tomatoes and onions and continue to mix and allow the tuna to warm through before the pasta is added.

Add the tagliatelle pasta to boiling water and cook to slightly less than recommended on the packet. Then add the cooked pasta directly to the pan, including the pasta water clinging to the pasta. This is important. Best not to drain the pasta as you will lose the precious flavours of the pasta water.

Black pepper is an important part of this recipe. Try lightly toasting the whole black peppers in a dry pan - no more than one minute, then grind and add with the tomatoes. The amazing flavour and aroma will reward you !

Important: We should note that a great many of the restaurants and the Sicilians in particular, serve raw tuna in place of the tin tuna. A nice thing to do but take care that in the preparation of the dish the fresh tuna does not overcook.

Comments: (3) To order the Spices noted in this recipe, go to: SPICES