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1
Open the cans of tuna and anchovies, reserving the oils for cooking.
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2
Roughly flake the tuna and chop the anchovies.
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3
Place pinenuts on non-stick foil and grill until brown (this won't take long, so it's best to stay right next to the grill as they can burn quickly).
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4
Bring a large pan of water to the boil.
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5
Add salt and oil (if this is how you like to cook pasta - some people omit one or both of them).
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6
As soon you have added the pasta to the pan, start making the sauce:.
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7
Fry the chopped onion in the tuna and anchovy oils (using as much or as little as your personal preference) until transparent, adding the crushed garlic for about the last minute.
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8
Add the tomatoes, tomato puree, and orange juice (if using) and simmer for 5 minutes.
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9
Stir through the tuna, chopped anchovies and orange zest, and cook for a further 2 - 3 minutes to warm through then season to taste, with the pepper.
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10
Drain the pasta and toss together with the sauce.
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11
If using parsley, either toss through the pasta, or use as a garnish.
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12
As an addendum: not essential, but I find it handy spending a few seconds in checking the pasta packet for cooking time and liquid measure.
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13
Then, bearing in mind that once the pasta has been added to the water, it will take a few minutes to return to a rolling boil again)I calculate the timings.
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14
The idea being that the sauce and pasta are both ready at the same time.
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15
Sometimes I start the sauce first, other times the pasta.
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16
But it's a pretty fool-proof recipe though, and if you're unsure, you can always start the sauce first and keep it warm until required - it won't spoil.
