$ $ $ $ $
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25 mins

Mary Berry's Foolproof Cooking
serves 6

prepare ahead
the pasta can be cooked ahead, drained and refreshed in cold water up to 4 hours before cooking the rest of the dish.

Posted by Ebury Publishing Published See Ebury Publishing's 80 projects » © 2022 Mary Berry / Ebury Press · Reproduced with permission. · Mary Berry: Foolproof Cooking by Mary Berry, with photography by Georgia Glynn Smith (BBC Books, £25)
  • Step 1

    Bring a large pan of salted water to the boil, add the linguine and cook according to the packet instructions, then drain.

  • Step 2

    Meanwhile, measure 2 tablespoons of oil reserved from the tuna tins into a large frying or sauté pan. Add the garlic, anchovies, shallots and chilli and fry over a high heat for 5–6 minutes until the shallots have softened. Add the capers, cherry tomatoes and spinach leaves and toss until the spinach is just wilting.

  • Step 3

    Tip the drained linguine and the flaked tuna into the pan. Season with a little salt and pepper and carefully toss together until combined (see tip), adding more oil if the mixture seems too dry.

  • Step 4

    Tip into a serving bowl and sprinkle with the lemon zest and juice and grated Parmesan to serve.

    Mary’s foolproof tip
    You have to be quick with the frying and tossing together or the pasta will break
    up and everything will stick together!

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