The best tuna sauce in the world

Ingredients for 4 servings:

• 400 g pasta (spirelli or penne)
• 1 can of tuna in olive oil
• 1 lemon(s) – peel, untreated
• olive oil
• 1 bunch basil, finely chopped
• salt and pepper
• 1 can of anchovies
• capers
• 2 cloves garlic
• 1 pack of tomatoes, chopped
• 1 bunch parsley, finely chopped
• lemon juice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Pasta with tomato and tuna sauce

Cook the pasta al dente. Transfer the tuna to a small bowl and shred with a fork. Add the lemon zest, lemon juice, 2 tablespoons of olive oil, basil, a pinch of salt, and pepper, and let it rest briefly. Meanwhile, heat 2 tablespoons of olive oil in a pan and fry the anchovy fillets. Peel and finely slice the garlic, add it to the anchovies along with the capers (amount to your liking), and fry for a few minutes, stirring constantly. Then add the tuna mixture and tomatoes. Simmer for about 5 minutes. Drain the pasta and immediately toss it with the hot sauce, adding the parsley. If necessary, add a few more drops of olive oil and a little of the pasta cooking water to keep the sauce nice and light.