Salt

250 grams rigatoni (or whichever pasta you prefer)

3 tb extra-virgin olive oil

3 cloves of garlic, sliced thinly

3 spring onions, sliced thinly, white and green parts separated

8 anchovies, chopped

3 tb capers, drained

1 handful of chopped parsley

1 tin of PYSCIS Bullet Tuna, drained

Chilli flakes, to garnish

 

Salt a pot of boiling water well, then cook pasta until al dente. Reserve 1 cup of pasta water and drain.

Heat the olive oil in a large pan, then add garlic and the white parts of the spring onion and cook for a minute or so, or until fragrant. Then add the anchovies and capers and continue cooking until the anchovies dissolved and the garlic and capers turn golden, about 3 minutes.

Add half of the reserved cup of pasta water, let it reduce until nearly gone, then add the pasta and parsley and toss. Add tuna and toss well.

 

Serve with chilli flakes on top, more parsley, spring onion greens, and an extra drizzle of olive oil.