Ever since i was a student I have enjoyed different versions of this dish.
It is simple, easy to prepare and most ingredients live in my cupboard, so I rarely have to shop when I need a quick lunch.
Cooking time: 15 minutes
Quantity: This mix serves 4
1. Large pasta shells are normally stuffed but i also use them in dishes with strong enough sauce, such as this one.
2. A tip when buying pasta is to buy “bronze die” as the quality is nicer. (My friend Raffaele explained to me that the pasta will keep shape better)
400 gr of pasta shells
4 spoons of olive oil
3 large cloves of garlic very finely chopped
50gr gr of anchovies preserved in olive oil finely chopped
8 red roasted peppers
4 sun dried tomatoes
100 gr of black olives (pitted )
200gr tuna in olive oil
10 basil leafs
Place the oil, the garlic, and anchovies in a pan and heat on medium heat until golden. The anchovies will melt.
Make sure that you turn them regularly to avoid any ingredient to be overcooked. Add the tuna and olives and cook for 5 minutes.
Add the sun-dried tomatoes and roasted peppers cook for further 5 minutes. Taste, adjust salt if required (although the anchovies are rather salty).
Cook for further two minutes.
For the pasta, I would recommend that you check the pack’s instructions. There are some general rules about salting the waters, using roughly 100gr of pasta per person etc.. but truthfully, when it comes to the timing: every pasta is different, as so is every taste.
Photograph by Cristina Lanz-Azcarate
Recipe by Cristina Lanz-Azcarate
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