Another pasta dish which is pain free in its preperation. You can use whatever type of pasta you like. Fettucine just happened to be the first thing I saw when I opened the overflowing cupboard. This will make enough for 2.
Fettucini for 2 (about 250g)
3 tablespoons olive oil
1 onion (finely chopped)
40g anchovy fillets (very finely chopped)
2 cloves garlic
3 tablespoons fresh parsley (finely chopped)
100g from a can of tuna in olive oil (broken up)
1 heaped tablespoon capers
1 tablespoon black olives (pitted and coarsley chopped)
1 cup chopped tomatoes
1 hard boiled egg (coarsley chopped)
grated zest of 1/2 lemon
salt & pepper
Cook the pasta as indicated on the packet. Drain and return to the pan with a little olive oil or butter. Put on the lid.
While the pasta is cooking, in a large pan, over a medium flame heat the oil, add the onion and cook for about 5 minutes until golden.
Add the anchovies, garlic and parsley and cook for about 1 minute. Add the tuna, tomatoes, capers, lemon zest and 1/4 cup water and simmer gently for 4-5 minutes. Stir in the olives and egg and check for salt & pepper. Remove from the heat and combine with the cooked pasta.