Photography: Richard Mortimer

Recipes by Suzanne Gibbs

Serving size: Serves 2-4
Cuisine type: Italian
Cooking time: Less than 30 minutes
Course: Lunch, Main
Favourite flavours: Pasta

Linguine with tuna and anchovy sauce

INGREDIENTS

1 quantity Fresh Pasta Dough See here
1 tablespoon olive oil
185g can tuna in oil
8 anchovy fillets, roughly chopped
½ cup (125ml) white wine
2 tablespoons tomato paste
¾ cup (60g) grated parmesan
½ cup chopped parsley

METHOD

1. On a floured surface, roll out dough and cut into long 3mm wide strips. Set aside.

2. Heat oil in a frying pan on medium. Stir in tuna, anchovies, wine and tomato paste. Bring to boil, stirring. Reduce heat to medium and simmer for 4 minutes.

3. Meanwhile, cook linguine in a large saucepan of boiling, salted water for 4 minutes, until just tender. Drain and return to saucepan with tuna sauce. Toss through parmesan, parsley and a good grinding of black pepper. Serve immediately.