Tuna Pasta Puttanesca

• 15.5 oz canned tuna in chili oil, drained, 1/4 cup oil and chili reserved
• 2 cloves garlic, minced
• 4 None anchovies, drained and chopped
• 1/4 tsp dried chili flakes (optional)
• 1 2/3 cups tomato puree or pasta sauce
• 18 oz bucatini pasta
• 3 oz pitted black olives
• 2 tbsp baby capers, drained
• None None fresh basil leaves, to serve

1. Heat reserved tuna oil in a frying pan and cook garlic, anchovies, reserved chilies and dried chili flakes, if using, stirring, until fragrant. Add flaked tuna and tomato puree. Simmer until sauce thickens slightly.
2. Meanwhile, cook pasta in boiling, salted water until al dente. Drain, reserving 1/3 cup pasta cooking water. Toss pasta with tuna mixture, reserved cooking water, olives and capers.
3. Sprinkle with basil and serve.

chili oil, garlic, anchovies, chili flakes, tomato puruee, bucatini pasta, black olives, baby capers, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/25731 (may not work)