Farfalle with Tuna
A pasta recipe given to Lone and Johannes Adamsen.
Servings 4
Ingredients
- 400 g farfalle butterfly pasta
- 3 tbsp olive oil plus extra for the mushrooms
- 3 cloves garlic
- 300 g tomatoes diced
- 1 tin chopped tomatoes as an alternative to the fresh tomatoes
- 200 g oyster mushrooms roughly chopped
- 1 large tin tuna in oil
- 6 anchovy fillets
- 1 tbsp butter
- 1 large handful flat-leaf parsley chopped
- salt and freshly ground black pepper
Instructions
- Finely chop the garlic. Gently fry it in the olive oil until it just begins to colour.
- Add the tomatoes (either fresh or tinned, not both) and tuna. Season with salt and pepper and simmer gently for 30 minutes.
- Meanwhile, put the mushrooms in a separate pan with a little olive oil and some extra garlic. Season with salt and pepper and cook gently for about 15 minutes.
- Finely chop the anchovies and combine them with the butter in a small bowl, working them together with a fork to make a smooth anchovy butter.
- Bring a large pan of salted water to the boil and cook the farfalle according to the packet instructions.
- When the tomato and tuna sauce is ready, stir in the mushrooms and anchovy butter. Add the chopped parsley, then remove the sauce from the heat.
- Drain the cooked farfalle and toss it thoroughly with the sauce. Serve immediately.
Notes
Many thanks to Lone and Johannes for sending me a copy of my father’s handwritten recipe after his funeral. It is a lovely thing to have, and I’m very grateful to them both. – Thomas