A pantry-friendly recipe that is big on flavour.
Ingredients
- 400g bronze-die rigatoni
- 5 tbsp good extra virgin olive oil
- 2 banana shallots, finely diced
- 3 garlic cloves, thinly sliced
- 2–3 anchovy fillets, finely minced
- 1 tbsp capers, roughly chopped
- ½ tsp chilli flakes
- 1½ tbsp tomato purée
- ½ tsp brown sugar
- 1 tin cherry tomatoes
- 350g Shines tuna, drained
- Optional: 10 good Kalamata olives, halved
- Small handful flat-leaf parsley, finely chopped or rocket
- Freshly cracked black pepper
Method
1. Bring a large pot of well-salted water to the boil and cook the rigatoni until al dente. Reserve a cup of pasta water before draining.
2. Warm the olive oil in a wide, heavy-based pan over medium-low heat. Add the shallots with a generous pinch of salt and cook gently for 6–8 minutes until soft and translucent. They should melt, not colour.
3. Add the garlic and anchovies. Allow the anchovies to dissolve completely into the oil — this is where the savoury backbone forms. Stir in the chilli flakes and capers.
4. Add the tomato purée and cook it out for 2 minutes until it darkens slightly. Pour in the cherry tomatoes, crushing lightly with the back of a spoon. Stir in the brown sugar.
5. If using, add the olives now.
6. Let the sauce simmer gently for 15–20 minutes. It should thicken and turn glossy, with a slight sheen of olive oil rising to the surface.
7. Fold in the tuna in large, generous flakes. Do not stir excessively — you want pieces, not shreds. Warm through for just a minute or two.
8. Add the drained pasta directly to the sauce with a splash of reserved pasta water. Toss gently until the rigatoni is coated and glossy.
9. Remove from heat. Finish with chopped parsley, cracked black pepper and a final drizzle of extra virgin olive oil.
