serves 4
ingredients
3 tablespoons olive oil
2 garlic cloves, finely chopped
2 dried red chillies, seeded and
chopped
1 large red onion, finely sliced
175g/6oz canned tuna in oil,
drained
100g/4oz pitted black olives
400g/14oz canned peeled plum
tomatoes
2 tablespoons chopped fresh
flat-leaf parsley
350g/12oz fresh egg noodles
such as fettucine
salt and freshly ground
black pepper
• Heat the oil in a large frying pan.
Add the garlic and dried chillies,
sauté for a few seconds, then add
the onion. Sauté, stirring, for about
5 minutes until the onion softens.
• Add the tuna and olives to the
pan, and stir until well mixed. Stir
in the tomatoes and any juices,
and bring to the boil. Season with
salt and pepper, add the parsley,
then reduce the heat and simmer
gently for about 5 minutes until the
tomatoes have broken down.
• Meanwhile, cook the noodles in
lightly salted boiling water for
3–4 minutes until just tender. Drain
well, toss the noodles with the
sauce and serve immediately.
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