Pasta with tuna and capers

Ingredients

• 150 ml extra virgin olive oil
• 1 cup grated toast with tea
• 2 tbsp. dried italian herbs
• 2 garlic cloves, finely chopped
• 2 tbsp. fennel seeds
• 1/3 cup teaspoon capers in vinegar, drained
• 1/2 tsp. chili flakes
• 300 gr. tuna in oil
• Grate and juice of 1 1/2 lemon, or more to taste
• 300 gr. pasta of your choice

Implementation

step 1

Boil the pasta according to the instructions on the package.

step 2

Heat half the olive oil in a non-stick pan over medium heat.

step 3

Add the breadcrumbs and dried herbs and cook, stirring, for 4-5 minutes until crispy and golden brown.

step 4

Transfer to a bowl and set aside. Wipe the pan and return to medium heat.

step 5

Add the remaining 75ml oil and then add the garlic and fennel seeds.

step 6

Cook, stirring, for 2-3 minutes until the aroma and garlic are soft.

step 7

Add the capers, chili flakes, tuna and oil, zest and lemon juice and stir for 1 minute to warm.

step 8

Mix the pasta in the sauce and season with salt and pepper as desired.

step 9

Serve and garnish with the crispy toast.