Fettucine with Tuna Sauce

Another pasta dish which is pain free in its preperation. You can use whatever type of pasta you like. Fettucine just happened to be the first thing I saw when I opened the overflowing cupboard. This will make enough for 2.

Fettucini for 2 (about 250g)
3 tablespoons olive oil
1 onion (finely chopped)
40g anchovy fillets (very finely chopped)
2 cloves garlic
3 tablespoons fresh parsley (finely chopped)
100g from a can of tuna in olive oil (broken up)
1 heaped tablespoon capers
1 tablespoon black olives (pitted and coarsley chopped)
1 cup chopped tomatoes
1 hard boiled egg (coarsley chopped)
grated zest of 1/2 lemon
salt & pepper

Cook the pasta as indicated on the packet. Drain and return to the pan with a little olive oil or butter. Put on the lid.

While the pasta is cooking, in a large pan, over a medium flame heat the oil, add the onion and cook for about 5 minutes until golden.
Add the anchovies, garlic and parsley and cook for about 1 minute. Add the tuna, tomatoes, capers, lemon zest and 1/4 cup water and simmer gently for 4-5 minutes. Stir in the olives and egg and check for salt & pepper. Remove from the heat and combine with the cooked pasta.


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