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This is a dish I make a lot in the summer as its really tasty and very easy to do. If you’re going to make it to take to work, as I did, then it’s a good idea to do the spaghetti (or linguine, if you like) quite al dente, so that it can stand up to a nuking blast of microwave to heat up. As per usual, this is a recipe where you can leave out or add things as you see fit but one point I would like to make to all those in Britain or any non med countries – is olives. Don’t buy those vile plastic things sold in British Supermarkets. Even the ones that M&S sell are revolting and nothing like a real olive. I have found that the only place I can find a half way decent olive in Britain is if I go into a Turkish Cypriot shop. There’s a nice one in Catford I pop into whenever I hit Saf London. Turkish Cypriot shops tend to be the best places for olives, feta, olive oil and other Greek/Turkish delicacies. If you see the olives floating about in a tin looking like they’re covered in scum, get them. There’s nothing wrong with them. When you get them home, rinse them under the tap and put them in a clean jar. Cover with olive oil and leave in a cool dry place – not the fridge. Under the sink will do. I like the green tsakistes olives and then I add garlic, oregano, chillies and lemon peel to the oil in the jar too. Just say no to horrid horrid supermarket plastic olives!
220g of MCS approved tuna, drained and flaked
2 or 3 fillets of anchovy, chopped
1 onion chopped
1 small red pepper chopped
1 small green pepper, chopped
a couple of red chillies chopped or a couple of good pinches of chilli flakes
a big handful of chopped flat leaf parsley
2 teaspoons of capers rinsed and chopped in half
a good handful of good olives pitted and chopped in half (see above)
a splash of white wine (optional)
salt and pepper
250g of spaghetti or linguine
a couple of handfuls of grated parmesan or grana Padano
Put a well salted big pot of water on to boil for the spaghetti. Cook the spaghetti til al dente and then drain, return to the pan and drizzle a little evo oil over it and fork it through.
Meanwhile heat a good couple of generous glugs of EVO oil in a heavy bottomed skillet over a medium heat. Fry the onions with the chilli quite gently til the onions are transluscent. Add the peppers and cook til they begin to soften. Add the parsley, olives and capers and a splash of white wine. Simmer off the wine and add the tuna and anchovies and a little seasoning to taste. Don’t over season, as the anchovies, capers and olives are all salty. Add the fish and veg to the spaghetti pan and mix together well. Divide into bowls and top with grated cheese.