2 x 400 g cans chopped tomatoes in rich tomato juice
500g pack dried penne pasta
50g can anchovy fillets in oil, drained
2Tbsp. baby capers
2Tbsp. basil leaves, roughly torn (optional)
Directions
Step 1
Drain the oil from the tuna into the medium pan and put the tuna to one side. Heat oil and fry the onion on a low heat until softened - about 10min.
Step 2
Add the garlic and cook for 1min. Add the tomatoes and stir everything together. Season well with salt and freshly ground black pepper, then simmer over a medium heat for 15min to reduce the sauce.
Step 3
Meanwhile, fill the large pan with water, add a little salt and bring to the boil. Add the pasta and cover to bring back to the boil quickly. Turn the heat down low, stir, and cook uncovered for the time stated on the pack.
Step 4
Add tuna, anchovies, capers and basil leaves (if using) to the sauce and stir together.
Step 5
Drain the pasta well, return to the pan and season with salt and freshly ground black pepper. Add the tuna sauce. Toss everything together and serve immediately.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
