Tuna Pasta Puttanesca - cooking recipe

Ingredients

15.5 oz canned tuna in chili oil, drained, 1/4 cup oil and chili reserved
2 cloves garlic, minced
4 None anchovies, drained and chopped
1/4 tsp dried chili flakes (optional)
1 2/3 cups tomato puree or pasta sauce
18 oz bucatini pasta
3 oz pitted black olives
2 tbsp baby capers, drained
None None fresh basil leaves, to serve

Preparation

Heat reserved tuna oil in a frying pan and cook garlic, anchovies, reserved chilies and dried chili flakes, if using, stirring, until fragrant. Add flaked tuna and tomato puree. Simmer until sauce thickens slightly.
Meanwhile, cook pasta in boiling, salted water until al dente. Drain, reserving 1/3 cup pasta cooking water. Toss pasta with tuna mixture, reserved cooking water, olives and capers.
Sprinkle with basil and serve.