500g bowtie pasta
¼ cup extra virgin olive oil
3 cloves garlic, roughly chopped
1 red onion, sliced
1 red chilli, halved and sliced
3 x (95g) cans tuna, in chilli infused oil
Salt & pepper
1-2 tbsp capers
1 bunch parsley, roughly chopped
1 bunch dill, roughly chopped
Cook pasta in a pot of boiling salted water for 10 minutes, or until al dente.
Saute onions, garlic, chilli and anchovies in ¼ cup extra virgin olive oil in a hot pan over medium-high heat.
Add capers and tuna with a ladle of pasta water, simmer for 1-2 minutes.
Add pasta, herbs and a good pinch of freshly cracked pepper to the frypan, stir everything through and serve with parmesan cheese.