300 g spaghetti
500 g jar tomato pasta sauce
425 g canned tuna in oil, drained and flaked
45 g can anchovy fillets, chopped
⅓ cup pitted Kalamata olives
½ cup roughly chopped fresh flat-leaf parsley
1 tbsp capers
- Bring a large saucepan of water to the boil and cook pasta according to packet directions. Drain, reserving ½ cup of the cooking liquid.
- Meanwhile, warm pasta sauce in a large frying pan over medium heat until hot. Add the tuna, anchovies, olives, parsley and capers, bring to a simmer. Cook for 5 min or until heated through.
- Add the pasta to the sauce, along with reserved liquid, if required to loosen the sauce. Season with pepper and toss to combine. Divide between bowls and drizzle with a little olive oil. Garnish with shaved parmesan and chopped parsley if desired.