One-pot pastas are a game changer, less washing up and less pans to juggle and keep your eyes on. And, this one-pot pasta is a delicious one!
Tinned tuna or sardines are a great source of omega-3 fatty acids, protein and vitamin D, which makes this midweek lifesaver not only incredibly easy, but healthy too.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Cal/Serv:
442
Ingredients
6
anchovies in olive oil, drained and finely chopped, plus 1tbsp oil from the tin
3
large garlic cloves, crushed
1/2tsp.
dried chilli flakes
2
x 400g tins plum tomatoes
900ml
hot vegetable stock
350g
bucatini, linguine or spaghetti
125g
tinned tuna or sardines, drained weight
Handful black olives, halved and stoned
21/2Tbsp.
nonpareilles capers
Handful small basil leaves, to serve
Directions
Step 1Mix anchovies, anchovy oil and garlic in a large pan. Cook over medium-high heat, stirring, for 2-3min, until aromatic.
Step 2Add chilli flakes and tomatoes, stirring to break up the tomatoes. Stir in stock, then add pasta to pan with 1⁄2tsp fine salt and bring to the boil, pushing the pasta down into the sauce as soon as you can without snapping it. Once pasta is submerged and sauce is bubbling, cook for 15-16min, stirring regularly, until pasta is al dente and sauce has thickened and reduced.
Step 3Gently stir in tuna/sardines, olives and capers, and season with freshly ground black pepper and a little more salt, if needed. Garnish with basil and serve.
If you don't have any tinned tuna, then use tinned sardines or tinned salmon instead.
Top with any soft herb you fancy.
Green olives will also work in this recipe, if you don't have black olives. Just make sure they're pitted!
If you're a fan of this recipe, then why not give one of our pasta bakes a try.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Emma is Cookery Editor for Good Housekeeping and loves nothing more than sharing her bottomless enthusiasm for all things food and drink with anyone who wants to learn (and even those who don’t!). From super simple one pan suppers to showstopping wedding cakes and everything in between, there’s very little that doesn’t come out of her kitchen. When not developing recipes, writing features or styling food for photography she can be found hiding behind the mountain of cookery books that’s slowly overtaking her house, or exploring restaurants, food shops and festivals in search of the next big thing to share with readers. On the rare days when she’s not thinking about food, you’ll find her in a cosy pub at the end of a long walk with her dog and expert food taster, Angua.