Pasta with tuna

Method

• Step-by-step Method for Pasta with Tuna
• Bring a large pot of water to a rolling boil and season generously with salt.
• While water heats, finely mince the shallot and garlic, and halve the cherry tomatoes.
• Prepare all other ingredients: coarsely chop basil leaves, rinse capers, slice olives if whole, and zest lemon (reserve zest for finishing).
• In a wide pan, heat a small amount of olive oil over medium heat.
• Add the anchovy fillets to the pan and stir until fully dissolved in the oil.
• Add the shallot and garlic and sauté gently until translucent, not browned.
• Add the red pepper flakes and stir for 30 seconds to bloom their flavor.
• Crush the whole tinned tomatoes by hand or with a spoon, then add them to the pan.
• Season lightly with salt and pepper.
• Simmer tomato mixture over low heat for 8–10 minutes until slightly thickened.
• Stir in the red wine vinegar, capers, and olives.
• Add the cherry tomatoes and continue to cook for 2–3 minutes just to soften.
• Open the tins of tuna and drain, reserving a small amount of oil for flavor (optional).
• When the water boils, add pasta and cook until *al dente* per package instructions.
• Simultaneously, fold the tuna gently into the tomato sauce, warming through without breaking it up too much.
• Drain the pasta, reserving a cup of cooking water.
• Combine the pasta with the sauce in the pan, tossing to coat; add reserved water as needed for desired sauciness.
• Fold in chopped basil leaves, taste and season with extra salt, pepper, or olive oil as needed.
• Plate pasta in shallow bowls, topping each serving with additional tuna chunks if desired.
• Finish with grated parmesan cheese, lemon zest, fresh basil, and a drizzle of olive oil.
• Serve immediately with extra basil and lemon on the side.