Pasta with tuna

Method

• First heat up 1 tbsp olive oil in a medium saucepan over a medium-high flame. Add the cherry tomatoes and saute until soft. Season with salt and pepper and set aside.
• Mix the minced shallot, garlic, capers and red pepper flakes in a small bowl with 1 tbsp olive oil so they don't stick together.
• Place the drained anchovy fillets in the food processor and blitz until smooth. Measure 4 tbsp of this mixture and set aside.
• Add the pasta to 3 ½ cups of boiling, salted water and cook until al dente.
• Meanwhile, heat up 1 tbsp olive oil in a skillet over a medium flame. Add the shallot mixture and cook for about 5 minutes or until just golden, stirring occasionally to prevent it from browning.
• Add the minced tomatoes to the skillet and season with salt and pepper. Cook until the tomatoes break down into a chunky sauce, stirring occasionally, about 5-7 minutes.
• Mix in the anchovy sauce, olive oil, basil, vinegar and a pinch of sugar. Season with salt and pepper to taste.
• Stir in the cooked pasta and check the taste. Add more pepper if necessary.
• Mix the tuna in and cook for about 5 minutes over low heat, stirring occasionally until the pasta is cooked.
• Mix in the anchovy brine using 1-2 tbsp. Add more brine if desired.
• Serve immediately.
• Serving Suggestions: Serve pasta with freshly grated parmesan cheese and lemon zest.