Morning guys!! What a busy week but exciting! Actually next week is a whole lot busier but good busy, very exciting busy!
Today I’m sharing a gorgeous simple pasta dish, inspired by my holiday in San Sebastian last year. A tomato based pasta with gorgeous fishy and salty flavours from the canned fish. Seasoned with parsley and parmesan. Perfect summer al fresco dish.
Ingredients – serves three
225g red lentil pasta
420g tomatoes, roughly chopped
70g green olives, halved
3 garlic cloves, sliced
half a thin red chilli, sliced
29g (drained weight) anchovies in oil, finely chopped
112g tuna (drained weight) in oil
35g curly parsley, finely chopped
1 lemon, juiced
0.5 tsp fennel seeds
2 tbsp olive oil
20g parmesan, shaved
Pop the tomatoes into a frying pan and over a high heat until soft and turning golden.
Add the olives, garlic, chilli, anchovies, tuna, parlsey, lemon and fennel and leave to cook slowly over a low to medium heat for 10 – 15 minutes whilst you cook the pasta.
Pop the pasta in a pan of boiling water and boil until soft – 10 – 15 minutes.
Drain the pasta and pour into the pan with the sauce.
Mix well until everything is combined.
Turn off the heat and stir through the olive oil.
Divide the pasta between three bowls.
Top with the parmesan shavings.