350g Penne or other tubular pasta

4tbs  Olive oil

50g   Butter

198g can of tuna

47g can of anchovies

Salt & freshly ground black pepper

2tbs finely chopped parsley


Start cooking the pasta

Shortly before it is `al dente`, make the sauce.

Heat oil and butter in a saucepan and add tuna and anchovies.

Mash together with a fork and cook until well heated.

Season with plenty of pepper, and salt if needed.


Drain the pasta, mix in the sauce and sprinkle with parsley.

Transfer to warm serving dish and serve immediately.

Serves  4

Courtesy, Patricia Lousada



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