First of all, if using frozen artichokes, defrost them (it shouldn't take too long if you made sure to flatten the bag out when placing it in the freezer - thanks mum for this fantastic hint!!) If you've frozen some of the water used to cook these artichokes in, take about 1/2 a cup worth out too.
1 large tin of yellowfin tuna (pref in oil, but use in brine if you're trying to keep fat levels down)
Salt, pepper and good quality extra virgin olive oil.
**If you used plain artichokes, add the following:
A few more cloves/stems of garlic.
Plenty of fresh parsley
|This is actually taken from another recipe, but the base of this sauce is the same!|
When the pasta is almost done but still has a crunch to it (about 2 minutes before suggested cooking time), drain, reserving about a mugful of the liquid.
Add this to the sauce in the pan, and add about half a mug of the liquid. Keep stirring and tossing until the pasta absorbs some of the tasty, tasty liquid and is al dente. Add more of the pasta water if necessary. Turn off the heat, taste the sauce and adjust seasoning if necessary.
Place into bowls and drizzle with some good quality extra virgin olive oil (if you're lucky enough to be in the Mediterranean, this means that you have access to new season olive oil at this time of year, well 2-3 months old, as November is the time for pressing.