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Nicholas Ramey
Wholemeal penne with capers
Pasta with tuna, anchovies, tomatoes and capers.
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Ingredients
Directions
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Drain the tuna and cut the tomatoes into slices. Boil in a pan with plenty of boiling water and salt penne 6-8 min. Al dente.
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Cut the garlic into slices. Bake gently in a frying pan with oil the garlic 1 min. Scoop the garlic from the pan and on a saucer.
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Put the anchovy fillets with adhering oil in a frying pan and heat for 1-2 minutes (anchovies then 'melt').
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Put the tuna in a frying pan, remove with a fork and warm for another 2 minutes. Spoon the garlic through and season spicy to pepper.
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Mix the tomatoes with oil in a bowl and season with salt and pepper. Let the pasta drain and mix with the capers through the tuna sauce.
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Spread the pasta over hot plates. Serve with tomato salad.
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Nutrition
475Calories
Sodium0% DV2.125mg
Fat26% DV17g
Protein58% DV29g
Carbs17% DV50g
Fiber16% DV4g
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