Summary

Ingredients

• 2 cans tuna, in oil
• 1 clove garlic
• 10 basil leaves
• 6 anchovy fillet (s), pickled
• 50 g capers, pickled
• 400 g tomato (s), fresh or canned (chunks)
• salt
• Pepper, black, freshly ground
• 400 g pasta, (tortilioni)

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Instructions

1. Drain the tuna while collecting the oil. Peel off the garlic clove and chop finely. Wash the basil leaves, pat dry and roughly chop. Wash the anchovy fillets and chop them with the drained capers.
2. Heat the tuna oil in a large pan. Sauté the garlic in it, then add the tomatoes and simmer for 15 minutes. Add the tuna pieces, torn apart with a fork, with the anchovy fillets and capers, mix everything well and season with salt and pepper.
3. Cook the tortiglioni in salted water until al dente, drain and mix well with the sauce. Garnish with the basil leaves and serve immediately.