Ingredients for Bucatini with tuna, tomatoes and anchovies sambal topping
- 250 gr canned tuna (Ortiz is great quality)
- 300 gr Greek green olives
- 500 gr Tomato passata (tomatoes puree)
- 5 cloves garlic
- 1/2 bunch parsley
- 3 red chilis
- 500 gr bucatini pasta (or spaghetti)
- For the topping
- 3 table spoons of anchovies sambal (sambal teri)
- Zest of half a lemon
- 1/2 bunch parsley
- 1 teaspoon lemon juice
Cooking Instructions for making Bucatini with tuna, tomatoes and anchovies sambal topping
Put a generous amount of water to boil.
Chop the garlic in very small pieces. Chop half a bunch of parsley separately. Chop the green olives separately.
Add three table spoons of olive oil to a frying pan and fry the garlic on low eat. When it’s about to get golden (about 5 minutes), add the parsley and chili. Fry for another 2-3 minutes, then add the tomatoes passata and one glass of water.
Leave the pasta sauce for 20-25 minutes to gently boil on low heat to reduce the water.
Prepare the topping. Zest half a lemon, and cut the zest as small as possible. Chop the remaining parsley really finely.
Mix the zest with the sambal, lemon juice, parsley. Add a little olive oil to make it easier to mix.
When the pasta water boils, add salt. When it boils again, add the pasta.
Check if the sauce has reduced enough and about 5 minutes before the pasta is ready, add the tuna to the sauce.
Drain the pasta al dente, and mix in the pasta sauce.
Serve the pasta with one of two teaspoon of sambal on top. Enjoy!
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