Pasta with Tuna, Capers and Anchovies

Ingredients

• •14 ounces tunafish in oil
• •2 tablespoons olive oil
• •2 garlic cloves, crushed
• •1 3/4 pounds canned chopped tomatoes
• •6 canned anchovy fillets, drained
• •2 tablespoons capers in vinegar, drained
• •2 tablespoons chopped fresh basil
• •1 pound rigatoni, penne or garganelle
• •salt and ground black pepper
• •fresh basil sprigs, to garnish

Directions

1. 1Drain the oil from the can of tuna fish into a large saucepan, add the olive oil and heat gently until the oil mixture stops spitting.
2. 2Add the garlic and fry until golden. Stir in the tomatoes and simmer for about 25 minutes until thickened.
3. 3Flake the tuna and cut the anchovies in half. Stir into the sauce with the capers and chopped basil. Season well.
4. 4Cook the pasta in plenty of boiling salted water according to the instructions on the package. Drain well and toss with the sauce. Garnish with fresh basil sprigs.