Photography: Tanya Zouev

Recipe by Suzanne Gibbs

Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Lunch, Main
Favourite flavours: Pasta, Seafood

Linguine with tuna and artichoke

INGREDIENTS

375g linguine or fettuccine
2 x 400g cans artichokes, drained, chopped
4 anchovies, drained and finely chopped
2 garlic cloves
¼ cup roughly chopped parsley leaves
¼ cup (60ml) olive oil
425g can tuna in oil, drained and flaked into large chunks
1/3 cup (25g) shaved parmesan

METHOD

1. Cook pasta in a large saucepan of boiling, salted water according to packet directions. Drain.

2. Meanwhile, combine artichokes, anchovies, garlic, parsley and oil in a medium bowl. Heat a large frying pan on medium. Sauté artichoke mixture for 5 minutes. Add tuna and cook for 2 minutes, until heated through.

3. Add hot pasta to tuna mixture and toss for 1 minute. Season to taste. Serve topped with parmesan.

Tips: When draining pasta, reserve 1 cup of liquid. If pasta needs moistening when adding sauce, add reserved liquid in small amounts to achieve correct consistency.


In pictures: rush hour — last-minute entertaining ideas