Pasta Putanesca

There are many versions of this dish, some people leave the tuna out altogether, others add mozzarella, garlic or fresh basil. I basically make it with whatever is available in my cupboard! I like to make it with black olives but green olives work well too. Capers are optional, mainly because I don't know what their FODMAP status is. I find their taste quite strong but my husband loves them so I add just a handful.

Ingredients:

• 2 cans of chopped tomatoes (2x400g)
• a pinch of crushed chillies
• 1 can of tuna (180g), drained
• 1 cup of olives, chopped
• 1 tablespoon of capers (optional)
• 1 small tin of anchovies, drained
• 1 teaspoon dried basil

Method:

In a saucepan heat a little oil and fry the chillies for a few seconds until fragrant taking care not to burn them. Add the olives, anchovies and tuna and cook for a couple of minutes. Then, add the tomatoes and simmer for about 25 minutes or until thick. Stir in the basil and serve with gluten free pasta of your choice.

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