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Pasta with tuna & anchovies


  • Heat a decent amount of oil in a wok (or large non-stick pan) and sauté the onion and garlic until tender.
  • Add the chilli flakes, tomatoes, anchovies, olives, capers and ground pepper. Mix well and briefly cook, adding the stock if you like. Taste for seasoning.
  • Then add the tuna and the parsley, gently stir and cook to just heat.
  • While the sauce is cooking, cook the pasta in a large pot of lightly salted boiling water until al dente. Then add the drained pasta to the sauce and toss well.
  • nb.  Cheese does not work with this pasta.



  • olive oil
  • 1 large onion, finely chopped
  • 4 plump garlic cloves, chopped
  • a good pinch of red chilli flakes
  • 200 gm canned diced tomatoes
  • 8 anchovy fillets, finely chopped
  • 8 pitted black olives, sliced
  • 8 pitted green olives, sliced
  • 1 tbsp capers, well washed & coarsely chopped
  • sea salt & freshly ground pepper
  • ½ cup vegetable stock, optional
  • 1 x 200 gm can tuna, drained & flaked
  • 1 heaped tbsp roughly chopped Italian (flat leaf) parsley
  • 400 gm fettuccine (or any other pasta)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm