Summary

Ingredients

• 400 g pasta (spirelli or penne)
• 1 can tuna in olive oil
• 1 lemon peel, untreated
• olive oil
• 1 bunch basil, finely chopped
• salt and pepper
• 1 can anchovies
• Capers
• 2 cloves garlic
• 1 packet tomato (s), cut into pieces
• 1 bunch parsley, finely chopped
• Lemon juice

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Instructions

1. Cook pasta al dente.
2. Put the tuna in a small bowl and pick it apart with a fork. Add the lemon peel, lemon juice, 2 tablespoons of olive oil, basil, a pinch of salt and pepper and let rest for a moment.
3. In the meantime, heat 2 tablespoons of olive oil in a pan and fry the anchovy fillets in it. Peel the garlic and cut into fine slices, add to the anchovies together with the capers (amount as desired), fry for a few minutes, stirring constantly, then add the tuna mixture and the tomatoes. Let simmer for about 5 minutes.
4. Strain the pasta and mix immediately with the hot sauce, adding parsley.
5. If necessary, add a few more shots of olive oil and some pasta cooking water so that the sauce stays nice and fluffy.