This rustic pasta dish is full of intense salty, savoury flavours. It's quick and easy - perfect after a long, sweaty day on the trail.
Break linguine in half and put in a bag. Put anchovies, capers, and olives in separate bags, then double-bag to avoid risk of leakage. Put salt, pepper, chilli flakes, parsley and powdered lemon (or lemon zest) in separate bags.
Thinly slice garlic. Rinse the capers. Roughly chop the olives.
Note: If you have the luxury of two burners, you can also start cooking your pasta at this point - see below.
Heat olive oil on low heat. Add anchovies and garlic, and cook slowly until anchovies and garlic start to soften. Add capers, olives and chilli.
Stir tuna into the oil and cook a little longer until it breaks up into small pieces. Remove from heat and set sauce aside, covered.
Add water to a separate pan and bring to the boil. Add pasta and salt, and cook on medium heat until tender but not mushy (10-12 minutes).
Reserve approximately 2tbsp of the pasta cooking liquid for each person. Add to the tuna.
Drain the pasta and mix in the tuna. Divide among bowls and sprinkle with dried parsley, black pepper and powdered lemon (or lemon zest).
Ingredients
Directions
Break linguine in half and put in a bag. Put anchovies, capers, and olives in separate bags, then double-bag to avoid risk of leakage. Put salt, pepper, chilli flakes, parsley and powdered lemon (or lemon zest) in separate bags.
Thinly slice garlic. Rinse the capers. Roughly chop the olives.
Note: If you have the luxury of two burners, you can also start cooking your pasta at this point - see below.
Heat olive oil on low heat. Add anchovies and garlic, and cook slowly until anchovies and garlic start to soften. Add capers, olives and chilli.
Stir tuna into the oil and cook a little longer until it breaks up into small pieces. Remove from heat and set sauce aside, covered.
Add water to a separate pan and bring to the boil. Add pasta and salt, and cook on medium heat until tender but not mushy (10-12 minutes).
Reserve approximately 2tbsp of the pasta cooking liquid for each person. Add to the tuna.
Drain the pasta and mix in the tuna. Divide among bowls and sprinkle with dried parsley, black pepper and powdered lemon (or lemon zest).
