Simple and satisfying, this quick pasta recipe from Bar Carolina Co-Head Chef Vincenzo Di Giovanniello delivers a punch of flavour in minutes.

Try this one at home, with all ingredients available from our in-store pantry. Serves two.

INGREDIENTS  

225g or 1/2 of Carolina Group pantry fresh spaghetti pack
3 tbsp Olive oil
120g Tinned tuna in oil 
2 Cloves of garlic, finely chopped
3 Anchovies 
1 Handful of pitted black olives
400g cherry tomatoes, chopped in half
Small bunch of basil

METHOD​

Bring a pot of salted water to a boil to cook the spaghetti. (See our hot tips to cook the perfect pasta here)
Place a separate medium sized pan over a medium heat. Heat the olive oil and add the chopped garlic, anchovies and olives. Cook for 2-3 minutes, stirring occasionally.
Put the spaghetti into the boiling water and cook for 2-3 minutes.